Recipes from Modern cookery, in all its branches
Records 801 to 850 of 1,054, in reading order. Each links to a modern interpretation.
Queen Mab’s Puddingp. 414Nesselrode Creamp. 414Crème à la Comtessep. 415An Excellent Triflep. 416Swiss Cream, or Triflep. 416Tipsy Cake; or Brandy Triflep. 417Very Good Lemon Creams Made Without Creamp. 417Very Superior Whipped Syllabubsp. 418Syllabubsp. 418Good Common Blanc-Mangep. 418Extremely Good Strawberry Blanc-Mangep. 419Quince Blanc-Mangep. 420Currant Blanc-Mangep. 420Quince Blanc-Mange with Almond Creamp. 420Apricot Blanc-Mange or Crème Parisiennep. 420Lemon Sponge or Moulded Lemon Creamp. 421Very Good Old-Fashioned Boiled Custardp. 422Rich Boiled Custardp. 422The Queen’s Custardp. 422Currant Custardp. 423Quince or Apple Custardsp. 423The Duke’s Custardp. 423Chocolate Custardsp. 423Common Baked Custardp. 424Baked Custardp. 424Finer Baked Custardp. 424French Custards or Creamsp. 424German Puffsp. 425Meringue of Rhubarb or Green Gooseberriesp. 425Creamed Spring Fruit, or Rhubarb Triflep. 426Meringue of Pears, or Other Fruitp. 427Apple Charlotte, or Charlotte de Pommesp. 427Marmalade for the Charlottep. 427Pommes au Beurre (Buttered Apples)p. 428Stewed Apples with Apricot Jamp. 428Su£doise of Peachesp. 428Aroce Dgce (Sweet Rice, A La Portuguaise)p. 429Buttered Cherries (Cerises au Beurre)p. 430Sweet Macaronip. 430Nesselrode Puddingp. 430Stewed Figsp. 431Rhubarb Jamp. 435Green Gooseberry Jellyp. 435Green Gooseberry Jamp. 436To Dry Green Gooseberriesp. 436Red Gooseberry Jamp. 437Very Fine Gooseberry Jamp. 437Unmixed Gooseberry Jellyp. 438Gooseberry Pastep. 438To Dry Ripe Gooseberries with Sugarp. 438