Biardot, A. Franco-American Soups: How They Are Made Victorian and an Easy

and an Easy

bound in 3/4 morocco & cloth

with in-depth advice for choosing the best varieties for climates and soil of the East Coast

German charcuterie book in Russian

Biardot, A. Franco-American Soups: How They Are Made Victorian and an EasyIllus. with drawings throughout. Pictorial wrappers. First Edition. Jersey City Heights, NJ: Franco American Food Co., n. d. The Franco American Soup Company began on Greenwich Street in New York City in 1887. They claimed to source their terrapin and rice from South Carolina, their duck from Philadelphia, and their green turtles from the West Indies. A beautiful book, likely from around 1910. Not in Bitting. (7)