Recipes from Liverpool School of Cookery recipe book
Records 51 to 100 of 183, in reading order. Each links to a modern interpretation.
Potato Croquettesp. 20Potato Croquettesp. 20Yorkshire Puddingp. 20Suet Puddingp. 21Fruit Tartp. 21Welsh Cheesecakesp. 21Superior Treacle Puddingp. 21Boiled Fruit Puddingp. 21Semolina Puddingp. 21Swiss Apple Puddingp. 21Bishop’s Puddingp. 22Metropole Puddingp. 22Tapioca Creamp. 22Yiennoise Puddingp. 22Sultan’s Puddingp. 22Rich Christmas Puddingp. 22Lemon Tartp. 23German Tartp. 23Custard a l’Espagnolep. 23Cabinet Puddingp. 24Vanilla Soufflep. 24Apricot Soufflep. 24Parmesan Soufflep. 24Lobster Soufflep. 25Omeletp. 25Savoury Omelet Soufflep. 25Sweet Omelet Soufflep. 25Ginger Creamp. 26Raspberry Creamp. 26Apricot Creamp. 27Vanilla Creamp. 27Calf’s-foot Jellyp. 27Lemon Jellyp. 27Aspic Jellyp. 28White Saucep. 28Onion Saucep. 29Melted Butterp. 29Brown Saucep. 29Bread Saucep. 29Horseradish Saucep. 29Mayonnaise Saucep. 29Tomato Saucep. 30Tomato Saucep. 30Hollandaise Saucep. 30White Chaudfroid Saucep. 30White Sauce for Puddingsp. 30Macaroni Cheesep. 30Jam Saucep. 30Custardp. 31Vanilla Saucep. 31