Washington Chowder

Slice two medium sized potatoes (one and a half cups sliced) and a small white onion and cook in one and a half cupfuls of salted water. When tender, add one cupful of stewed tomatoes, one cupful of canned corn and a minced green pepper. Bring to the boiling point and cook for five minutes. Heat one pint of rich milk, add an eight of a teaspoonful of baking soda… Continue reading

Baked Beans

From 1905:
Pick and wash a pint of beans, put into a half-gallon of water and let soak over night; drain off the water in the morning, put in a bean pot, or deep pan, add a tablespoonful of molasses, half a teaspoonful of salt, a half pound of fat, salt pork, and fill the pot with boiling water. Bake four hours in a moderate oven; or the beans may… Continue reading

Asparagus Soup

(By Bertha E. Shapleigh, Cooking Authority for Columbia University)
Two bunches of asparagus, 1 quart water, 1 onion, 1 teaspoon salt, 1 pint of milk, 3 tablespoons butter, 3 tablespoons flour, 1/4 cup cream or top milk.
Wash, scrape and cut tips from the asparagus. Serve the tips as a vegetable with melted butter after they have been boiled or steamed. Add to the stalks, cut in small pieces, the… Continue reading


This is a recipe which has always given satisfaction, and its chief advantage lies in the fact that it is by no means a costly one.

Simmer carefully 2 sliced onions, and a small carrot, chopped very fine, in one tablespoonful of butter. Be careful that the butter does not become discoloured. About a quarter of an hour is long enough for the process. (When celery… Continue reading


From 1918:

1 pound tripe, cut in dice
3 cupful water
2 green peppers, chopped
3 onions, chopped
1 tomato, chopped
½ teaspoonful salt
1/8 teaspoonful pepper
1/8 teaspoonful paprika

Mix all together and cook slowly for one hour.
Serve with boiled rice or macaroni.
This dish, which costs 26 cents, will serve four persons. It can be used when we want to cut… Continue reading

Danish Sweet Soup

From 1912:

Put into two quarts of boiling water a cup of sago, a sliced lemon, and half a pound of good prunes.
Boil until clear. Then add a pint of red currant juice and half a pint of red raspberry juice, sweeten to taste, and serve.
Any kind of red berry Juice will do.… Continue reading


Select two pounds of the scrag end of young mutton. Cut the meat into small pieces, discarding all superfluous fat. Place in a casserole, after browning over in a little hot dripping, and add one cupful of dried flageolets (which are green-colored French beans), one pint of boiling water, two onions cut in slices, salt, celery salt and pepper to taste, and one small head of lettuce, torn… Continue reading

Buttermilk Soup

Two quarts of fresh buttermilk; 2 tablespoonfuls of flour moistened with sweet milk. Add more flour if you like, a thick soup.
Put all over the fire and cook slowly, stirring constantly to prevent curdling.
Before serving, stir in a teaspoonful of ground ginger — or more if you like it spicy.… Continue reading

Buttermilk Soup

Your materials are 1 quart of buttermilk, 2 cupfuls of bread dice, 1 teaspoonful of sugar, a tablespoonful of butter, half a teaspoonful of salt and a small piece of stick cinnamon.
Cut the bread into half-inch squares and fry to a light brown in the butter. Boil the buttermilk and the other ingredients together for five minutes. Add the bread, bring to a boil and serve hot.… Continue reading

Southern Style Turtle Soup

From 1912:

For one turtle weighing from four to five pounds: Kill over night or very early in the morning and hang up to bleed several hours. Scald it well and carefully scrape the outer skin off the shell. Open very carefully, so as not to break the gall, which must be discarded. Break up both shells, as much of the flavor remains in them, and… Continue reading

Consommé Rachel

Mix one cup finely chopped and cooked chicken with sufficient white stock to make a paste; season it and cook like a custard in a pan of water; then cut into squares. Heat one quart of consommé with a thickening of one ounce each of flour and butter, and the yolk of an egg and one-half cup cream; add salt, pepper, the chicken custard and two tablespoons cooked… Continue reading

Battenberg Soup

From 1912:

Cook one calf’s foot, three pounds beef, three carrots, three onions, two cloves, a piece of celery, parsley and thyme in three and one-half quarts of water for four hours. Take out the meat, remove the bones, put the meat (cut up) back in the soup and set aside until next day.
Skim off the fat, strain the soup and add sufficient flour and… Continue reading

Palestine Soup

Two pounds Jerusalem artichokes, one onion, one small piece celery, two quarts white stock, one and one-half pints milk or cream, one ounce butter, pepper, salt, lemon juice, yolks of two eggs.

Peel the artichokes and place in cold water in which some lemon juice has been squeezed; this is to prevent their turning black. Place the artichokes, onion and celery in a pan, keeping the… Continue reading

White Soup

One-quarter pound sweet almonds, three bitter almonds, one head celery, one and one half pints milk, one-quarter pint cream, one teaspoon peppercorns, one medium onion, one and one-half pints stock, one teaspoon salt, one ounce butter, one ounce flour. Blanch the almonds and boil them one hour in the stock with the peppercorns, onions and celery; rub through a hair sieve with the back of a wooden spoon… Continue reading

Olio Soup

From 1912:

This famous soup is made in the imperial kitchen. The ingredients and process being somewhat elaborate, a special room called the “olio kitchen” is used for its preparation.

Take seven pounds of beef and six pounds of veal and cut them into small pieces; lay side by side in a deep pan, and upon this place a thin layer of sliced suet… Continue reading

A Famous Soup

From 1912:

Hugh Fullerton, the well known baseball writer, says: “My children would rather have ‘Dad’ make their favorite soup than bring them a box of candy,” and the following is his recipe: Slice a pound of round steak into one half inch slices and cut them into inch and a half squares. Put into a saucepan a heaping tablespoon of beef drippings and one of… Continue reading

Turkey Soup Supreme

From 1922:

My folks eat all but the bones of the holiday bird, and I am sending you my recipe for soup that so many have asked me for.
Slice a small onion in a heaping tablespoon of hot butter and let the onion brown. Add the turkey bones and any left-over dressing; cover with a quart of water and let simmer for two hours. Strain, return the broth… Continue reading

Pay Director GE. Thornton’s Recipe for Fish Chowder

Take one-half pound fat salt pork, cut into slices and fry out well.
Slice four large onions and fry in the pork fat until they are a light brown. Stir constantly to prevent burning, and thus make the chowder better.
Put this into a pot with three quarts of boiling water and let it boil twenty minutes. Skim out the pieces of pork and onion and add ten potatoes, sliced… Continue reading

Mrs. President Harrison’s Recipe for Clear Soup

Four pounds of lean beef;
four quarts of water;
one teaspoonful of celery seed;
two small onions;
two small carrots;
one bunch of parsley;
six blades of mace;
sixteen whole cloves;
the white of four eggs;
salt and pepper to taste.

Cut the beef in pieces of the size of a walnut, taking care not to leave a particle of fat on them. Pour on it the water and… Continue reading