Recipes from Mrs. Lincoln's Boston cook book
Records 501 to 550 of 678, in reading order. Each links to a modern interpretation.
Sponge Puddingp. 199Bread Puddingp. 199French Bread Puddingp. 200Plymouth Indian Meal Puddingp. 200Baked Indian Meal Pudding (made quickly)p. 200Steamed Suet and Fruit Puddingp. 200Whole-Wheat Puddingp. 200Thanksgiving Plum Puddingp. 200Steamed Fruit Puddingp. 200Cabinet Puddingp. 200Christmas Plum Puddingp. 201Chocolate Puddingp. 201Irish Moss Blanc-Mangep. 201Danish Pudding, or Fruit Tapiocap. 201Fruit Puddingp. 202Boiled Custardp. 202Baked or Steamed Custardp. 203Caramel Custardp. 203Delicate Puddingp. 203Apple Snowp. 203Tapioca Creamp. 203Orange Charlottep. 205Orange Jellyp. 205Orange Charlottep. 205Lemon Jellyp. 205Wine Jellyp. 206Italian Jelly, or Fruit Moulded in Jellyp. 206Cream Whipsp. 207Newport Whipsp. 208Charlotte Russe (Cream)p. 208Charlotte Russe No. 2 (Cream and Eggs)p. 208Charlotte Russe No. 3 (with Gelatine)p. 209Plain Bavarian Creamp. 209Bavarian Cream with Fruitp. 209Royal Diplomatic Puddingp. 209Ice-Cream, No. 1 (Philadelphia Ice-Cream)p. 213Ice-Cream, No. 1p. 213Ice-Cream, No. 2 (Neapolitan Ice-Cream)p. 213Ice-Cream, No. 3 (Miss Parloa)p. 214Nesselrode Puddingp. 215Frozen Puddingp. 215Frozen Apricotsp. 216Orange Sherbetp. 216Sponge Cakep. 218Butter Cakep. 219Sponge Cakep. 219Lady Fingers and Sponge Dropsp. 220Miss Ward's Sponge Cakep. 220Angel Cakep. 220Creamp. 220