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Soups and stews were to the early americans primarily what they still are today: a way to reuse leftovers and to not waste food -- which was naturally much harder to come by back then. Usually -- though not always --a mixture of meat and vegetables, these hearty dishes kept out the chill of the New England winter.
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Hearty, nutty soup

Early American fruit soup

"A White Soup"

Summer soup

Basic soup

"a very cheap and wholesome soup"

Easy hearty soup

"Economical"

Hearty beef and vegetable soup

For Stock

Seasonable in winter

Updated 18 century recipe

Basic soup

Basic soup

Basic soup

Summer soup

Autumn soup

Autumn soup

Hearty soup

(French Recipe)

Basic broth

Very nutritious broth

Basic soup

Colonial soup

Variation of Irish Stew

Hearty soup

Hearty stew

"a Scotch Recipe"

Colonial winter soup

a Nice Dish for Children

Very old recipe

(also for Veal Broth)

Easy soup for an invalid

Great fish soup

Basic soup

Suitable for cold weather

Winter soup

aka Spring Soup

Hearty vegetaian stew

Winter dish

Basic Soup

Colonial soup

Basic soup

Basic soup

Hearty broth

Great for cold days

Colonial soup

"An Excellent Soup, very Beneficial for the Voice"

Colonial soup

i.e. without Meat (vegetarian)

Clears muddy soup stock

For leftovers

Basic soup stock

Basic soup stock

Basic stock

"To be Used in the Preparation of White Soups"

Colonial soup

"For Benevolent Purposes"

soup/gravy stock

Colonial soup
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