Recipes from A guide to modern cookery
Records 1,501 to 1,550 of 1,551, in reading order. Each links to a modern interpretation.
Coupe Tutti-Fruttip. 456Coupe Germainep. 456Coupe Gressacp. 456Coupe Jacquesp. 456Coupe a la Malmaisonp. 456Coupe a la Mexicainep. 456Coupe Mireillep. 456Coupe Petit Ducp. 456Coupe Reve de Bebep. 456Coupe Madame Sans-Genep. 456Coupe Venusp. 457Preparation for Iced Biscuitsp. 457Preparation for Bombesp. 458Bombe Nérop. 460Preparation for Iced Fruit Moussesp. 461Preparation of Iced Mousse with Creamp. 461Parfaitp. 461Pudding de Castriesp. 462Marie-Rose Puddingp. 462Pudding Miramarp. 462Pudding Seymourp. 462Sorbet a la Siciliennep. 463Punch a la Romainep. 464Bavaroisep. 464Iced Coffeep. 465Lemonadep. 465Kaltschalep. 465Orangeadep. 465Punch with Kirschp. 466Punch with Rump. 466Punch Marquisep. 466Iced Punchp. 466Hot Winep. 466Hot Wine with Orangep. 466Wine à la Françaisep. 466Claret Cupp. 466Apricot Jamp. 467Cherry Jamp. 468Strawberry Jamp. 468Orange Marmaladep. 468Plum Jamp. 468Rhubarb Jamp. 469Tomato Jamp. 469Tomato Jamp. 469Black-Currant Jellyp. 469Quince Jellyp. 470Red-Currant Jelly (Method A)p. 470Orange Jellyp. 471Apple Jellyp. 471Tomato Jelly (1st Method)p. 471