Recipes from The spirit of cookery

Records 151 to 200 of 303, in reading order. Each links to a modern interpretation.

Croquettesp. 187 Kronieskysp. 188 Bissolesp. 188 Ragout of Mushrooms and Trufflesp. 191 Terrine d'Vanciennep. 195 Puree of Chestnutsp. 197 Puree of Applesp. 198 Puree of Carrotsp. 198 Puree of Turnipsp. 198 Artichokes with Saucep. 207 Haricot Beans Preparationp. 211 China Chilop. 211 Stewed Green Beansp. 212 Sauer-Krautp. 218 French ChoxicrotUep. 219 Potato Saladp. 224 Gaspachop. 226 Lobster Saladp. 226 Country Beans Preparationp. 228 Indian Corn Preparationp. 228 Currant Puddingp. 228 Flour and Suet Paste for Meat Puddingsp. 229 Suet Dumplingsp. 229 Office Pastep. 231 Almond Paste for Ornaments and Croquantesp. 231 Common Covered Tartlet or Dariole Casesp. 232 Croustadesp. 232 Indian Crustinip. 233 Norfolk Dumplingsp. 242 Yeast or Sponge Dumplingsp. 242 Currant Dumplingsp. 242 Fried Apple Dumplingsp. 242 Bavarian Dumplingsp. 242 Soufflesp. 246 Pancakesp. 247 Pancakesp. 248 Krapfenp. 248 Scriblitap. 249 Brioche, Plain and Compoundp. 251 Baba and Ratan Cakep. 252 Babap. 252 Compiègne Cakep. 253 Wafflesp. 254 Brussels Biscuitsp. 254 Scotch Breadp. 254 Caraway-seed Cakep. 255 Honey Cakep. 259 Brenten (Frankfort Brenten)p. 260 Fanchonettesp. 261 Cheese Cakesp. 261