Recipes from Modern cookery, in all its branches
Records 851 to 900 of 1,054, in reading order. Each links to a modern interpretation.
Jam of Kentish or Flemish Cherriesp. 438To Dry Cherries with Sugarp. 439Dried Cherriesp. 439To Dry Morella Cherriesp. 440Common Cherry Cheesep. 440Cherry Paste (French)p. 440Strawberry Jamp. 440Strawberry Jellyp. 441To Preserve Strawberries or Raspberries, for Creams or Ices, Without Boilingp. 441Very Rich Raspberry Jam or Marmaladep. 442Good Red or White Raspberry Jamp. 442Raspberry Jelly for Flavouring Creamsp. 443Another Raspberry Jellyp. 443Red Currant Jellyp. 443Superlative Red Currant Jellyp. 443French Currant Jellyp. 444Delicious Red Currant Jamp. 444Very Fine White Currant Jellyp. 445White Currant Jamp. 445Currant Pastep. 445Fine Black Currant Jellyp. 445Common Black Currant Jellyp. 445Common Black Currant Jellyp. 445Black Currant Jam and Marmaladep. 445Nursery Preservep. 446Another Good Common Preservep. 447A Good Melange, or Mixed Preservep. 447Fine Preserve of the Green Orange Plump. 448Greengage Jam or Marmaladep. 449Preserve of the Magnum Bonum or Mogul Plump. 449To Dry or Preserve Mogul Plums in Syrupp. 449Dried Apricotsp. 449Mussel Plum Cheese and Jellyp. 449Apricot Marmaladep. 450To Dry Apricotsp. 450Peach Jam or Marmaladep. 451Peach Marmaladep. 452To Preserve or Dry Peaches or Nectarinesp. 452Damson Jamp. 452Damson Jellyp. 452Red Grape Jellyp. 453Excellent Damson Cheesep. 453Guava Jellyp. 454Very Fine Imperatrice Plum Marmaladep. 454To Dry Imperatrice Plumsp. 454Apple Jellyp. 455Exceedingly Fine Apple Jellyp. 456Quince Jellyp. 457Quince Marmaladep. 457Quince and Apple Marmaladep. 458