Full List of Recipes Page 2
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Clam Broth
The American Family Cook Book presents the following technique for making clam broth.
Anchovy Butter
Anchovy butter is a simple way to add a savory punch to any dish, or just enjoy on toast.
Kalvsylta
At Christmastime in Sweden, Kalvsylta is a traditional offering.
Lobster Soup (Paris-Style)
The 1902 cookbook With a Saucepan Over the Sea features two recipes for lobster soup, the first described as Parisian.
Barley Biscuits
The humble yet delicious biscuit has a rich history within American culture.
Baked Bean Sandwiches
What to Serve and How to Prepare It contains many sandwich suggestions that may be unfamiliar to 21st century palates.
Pandowdy
The name for this dish may trace its origins to “pandoulde,” an old term for a Somerset custard.
Slow Cooker Borshchok
Enjoy a rich and hearty take on a classic Eastern European dish.
Stuffed Franks
The hot dog as we know it today emerged in the United States in the late 1800s, thanks to German immigrants.
Stuffed Mushrooms
This appetizer recipe comes from Simple French Cookery, published in 1958.