Soups & Stews

Recipe Source: Anne Cobbett, The English Housekeeper, or Manual of Domestic Management (London, England, 1835)

Recipe Source: A redaction from a variety of historic recipes.

Recipe Source: A redaction based on many historic recipes.

Recipe Source: Mary Randolph, The Virginia Housewife, 1824

Recipe Sources: Soup a la Crécy recipes date back centuries. I used these two recipes to make my redaction:

Mrs. Beeton's Household Management, London, 1861 

&

Consolidated Library of Modern Cookery and Household Recipes, vol. iii by Christine Terhune Herrick, New York: 1904.

Recipe Source: John Nott's, The Cook's and Confectioner's Dictionary: Or, the Accomplish'd Housewife's Companion published in 1723 in London by C. Rivington. 

John Nott was the cook to His Grace the Duke of Bolton.  

Recipe Source: Estelle Woods Wilcox, Buckeye Cookery (Minneapolis, Minnesota, 1877), 

Recipe Source: A Plain Cookery Book of the Working Classes by Charles E. Francatelli (London, 1852 edition reprinted in 1978). 

MY RECIPE ADAPTATION WAS CHOSEN TO BE FEATURED IN AN ARTICLE IN THE GUARDIAN NEWSPAPER: https://www.theguardian.com/lifeandstyle/2014/aug/26/18-recipes-for-leftover-mint

Recipe Source: The Opera by Bartolomeo Scappi (1570), The Art and Craft of a Master Chef, Translated with Commentary by Terence Scully, University of Toronto Press, 2008.

Recipe Source: Agnes Marshall, Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes (London, 1902)

Recipe Source: Ouverture de Cuisine or Opening the Kitchen by Lancelot de Casteau (Liege, France, 1604)

Recipe Source: Mason, Charlotte, The Lady's Assistant for …Complete System of Cookery (London, 1777)

Recipe Source: Foods of the Foreign Born in Relation to Health by Bertha M. Wood, Boston: 1922

Recipe Source: Maryland's Way, The Hammond-Harwood Cook Book (Annapolis, 1963)

Recipe Source: Martha Washington’s Book of Cookery, edited by Karen Hess (New York: Columbia University Press, 1995)

Recipe Source: The c.1824 Manuscript Receipt Book of Ann Maria Morris, Baltimore, located at the H.Furlong Baldwin Library, Maryland Center for History and Culture

Recipe Source: The Art of Cookery, Made Plain and Easy by Hannah Glasse, 1747

Recipe Source: Court Cookery, or the Compleat English Cook by R. Smith (cook to King William and the Duke of Buckinghamshire), London, 1725.

Recipe Source: a c.1848 recipe from Maryland's Way, The Hammond-Harwood House Cook Book (Annapolis, 1963)