Recipes from Modern cookery, in all its branches
Records 551 to 600 of 1,054, in reading order. Each links to a modern interpretation.
Dressed Carrotsp. 306To Boil Parsnipsp. 306Fried Parsnipsp. 306Jerusalem Artichokesp. 307To Fry Jerusalem Artichokesp. 307Jerusalem Artichokes a la Reinep. 307Mashed Jerusalem Artichokesp. 307Haricots Blancsp. 307To Boil Beet Rootp. 308Baked Beet Rootp. 308Stewed Beet Rootp. 308Stewed Red Cabbagep. 308Brussels Sproutsp. 309Fried Salsifyp. 309Stewed Celeryp. 310Stewed Onionsp. 310Stewed Onionsp. 310Stewed Chestnutsp. 310Very Good Light Pastep. 313English Puff-Pastep. 313Cream Crustp. 313Pate Briseep. 313Flead Crustp. 314Common Suet-Crust for Piesp. 314Very Superior Suet-Crustp. 314Very Rich Short Crust for Tartsp. 315Excellent Short Crust for Sweet Pastryp. 315Brioche Pastep. 315Modern Potato Pastyp. 316Casserole of Ricep. 317Good Common English Game Piep. 318Modern Chicken Piep. 318A Common Chicken Piep. 319Pigeon Piep. 319Beef-Steak Piep. 319Common Mutton Piep. 320Raised Piesp. 321Oyster Pattiesp. 323Good Chicken Pattiesp. 324Patties a la Pontifep. 324Excellent Meat Rollsp. 325Small Vols-au-Vents or Patty-Casesp. 325Another Receipt for Tartletsp. 325A Sefton or Veal Custardp. 325Apple Cake or German Tartp. 326Tourte Meringuep. 327Good Apple Tartp. 327Tart of Very Young Green Applesp. 327Barberry Tartp. 328Tourtep. 328