Recipes from Wholesome cookery

Records 51 to 100 of 431, in reading order. Each links to a modern interpretation.

Sardinesp. 16 French Melted Butterp. 17 Curry Saucep. 17 Cream Saucep. 17 Swiss Saucep. 17 Tomato Saucep. 17 Italian Saucep. 18 Mustard Saucep. 18 Yellow Sauce for Fricasseesp. 18 Sauce Robertp. 18 Gherkin Saucep. 19 Garlic Saucep. 20 German Pudding Saucep. 20 German Pudding Saucep. 20 Vegetable and Meat Sauce (Sauce faute de Beurre)p. 20 Sweet Swiss Saucep. 20 Brandy Butter (for Sweets)p. 21 Plain Fried Potatoesp. 21 Potatoes 'a la Lyonnaise'p. 21 Puree of Potatoesp. 21 Potatoes a la Cremep. 22 Cabbage a la Cremep. 22 Parisian Potatoesp. 22 Italian Potatoesp. 22 Potatoes and White Saucep. 22 Cauliflower au Gratinp. 22 Cauliflower Frittersp. 22 Scrambled Cauliflowersp. 22 Tossed Cauliflowersp. 22 Cabbage au Gratinp. 23 Puree of Spinachp. 23 Onions an Jusp. 23 Fried Brussels Sproutsp. 23 Dressed Brussels Sproutsp. 23 Dressed Endivesp. 23 Puree of Sorrelp. 23 Vegetable Macedoinep. 23 Onions a la Cremep. 23 Hashed Leeksp. 24 Leeks with Butter and Creamp. 24 Italian Artichokesp. 24 Stuffed Artichokesp. 24 Artichokes a la Cremep. 24 Artichoke Frittersp. 24 Artichoke and Tomato Saladp. 24 Puree of Artichokesp. 24 Glazed Jerusalem Artichokesp. 24 Rice and Pumpkinp. 24 Hashed Carrotsp. 26 Macaroni 'en Timbale'p. 26