Recipes from The Apsley cookery book

Records 201 to 250 of 434, in reading order. Each links to a modern interpretation.

Banana Frittersp. 51 Banana and Orange Creamp. 51 Banana Pudding (Uncooked)p. 52 Banana Pudding (Uncooked)p. 52 Bananas (Stewed)p. 52 Bananas (Stewed)p. 52 Batter Pudding (Baked)p. 52 Batter Pudding (Boiled)p. 52 Blackberry Jellyp. 52 Blancmangep. 52 Bread and Butter Frittersp. 52 Bread Pudding (Baked)p. 52 Bread Pudding a la Francaise (Baked)p. 53 Carrot Pudding (No. 1)p. 53 Candied Fruit Puddingp. 53 Carrot Pudding (No. 2)p. 53 Casserolle of Applesp. 53 Casserolle of Orangesp. 54 Casserolle of Prunesp. 54 Castle Basketsp. 54 Castle Puddingsp. 54 Charlotte Russep. 54 Cherry Cake (German)p. 54 Cherries (Stewed)p. 55 Christmas Pudding (No. 1)p. 55 Christmas Pudding (No. 2)p. 55 Christmas Plum Puddingp. 56 Clear Applesp. 56 Compot of Mixed Fruitsp. 56 Custard and Apple Puddingp. 56 Damson Cheesep. 56 Date Pudding (Steamed)p. 57 Fig Pudding (No. 1)p. 57 Fig and Apple Tartp. 57 Fig Pudding (No. 2)p. 57 Fruit Jellyp. 57 Fun Puddingp. 58 German Puddingp. 58 Ginger Puddingp. 58 Ginger Pudding (Steamed)p. 58 Ginger Pudding (Brown)p. 58 Ginger Pudding (Green)p. 59 Gooseberry Tartp. 59 Greengages (Stewed)p. 59 Ground Rice Mould (Economical)p. 59 Ground Rice Mouldp. 59 Half-Pay Puddingp. 60 Hydropathic Puddingp. 60 Jack Puddingp. 60 Jam Puddingp. 60