Recipes from The Apsley cookery book

Records 351 to 400 of 434, in reading order. Each links to a modern interpretation.

Grated Cocoa-nut Puddingp. 79 Mixed Nut Puree (No. 1)p. 79 Mixed Nut Puree (No. 2)p. 79 Nut Pudding (No. 1)p. 79 Nut Pudding (No. 2)p. 79 Nut Pudding for Diabetic Patientsp. 80 Nut and Fruit Puddingp. 80 Nut Jellyp. 80 Nut Paste for Sandwichesp. 80 Nut Paste for Sandwichesp. 80 Nut and Potato Pattiesp. 80 Pistachio Creamsp. 81 Rice and Almond Mouldsp. 81 Rice and Nutsp. 81 Rice and Nut Rissolesp. 81 Walnut Balls or Rissolesp. 81 Walnut Cutletsp. 82 Breadp. 82 Batterp. 82 Batter for Fryingp. 82 Lancashire Potato Cakep. 82 Devonshire Cutroundp. 82 Batter for Frying Sweetsp. 82 Bread (Sultana)p. 83 Croutonsp. 83 Fruit Loafp. 84 Johnny Cakep. 84 Pancakesp. 84 Fried Pastep. 85 Buckwheat Pancakesp. 85 Paste for Boiled Puddingsp. 85 Puff Paste for Tarts and Tartletsp. 85 Old Recipe Puff Pastep. 85 Paste for Boiled Puddingsp. 86 Roux (Brown and White for Thickening)p. 87 Scones for Breakfast (No. 1)p. 88 Scones for Breakfast (No. 2)p. 88 Scotch Sconesp. 88 Scones (Soda)p. 88 Short-Pastep. 88 Vanilla Biscuitsp. 88 Vanilla Biscuitsp. 88 Yorkshire Cakep. 88 Banana and Orange Saladp. 89 Beetroot and Spanish Onion Salad (No. 1)p. 89 Beetroot and Spanish Onion Salad (No. 2)p. 89 Brussels Sprouts Saladp. 89 Cauliflower Saladp. 89 Celery and Macaroni Saladp. 89 Celery and Watercress Saladp. 89