Recipes from The St. Mungo cookery book

Records 251 to 300 of 473, in reading order. Each links to a modern interpretation.

Victoria Pudding (No. 1)p. 45 Victoria Pudding (No. 2)p. 45 Victoria Pudding (No. 2)p. 45 Upton Puddingp. 45 Water Puddingp. 46 Windsor Puddingp. 46 Yorkshire Puddingp. 46 Apple Creamp. 46 Apricot Creamp. 46 Aspic Jellyp. 46 Banana Foamp. 47 Caledonia Creamp. 47 Chartreuse of Grapesp. 47 Ginger Creamp. 47 Lemon Jellyp. 47 Honeycomb Creamp. 47 Lemon Creamp. 48 Lemon Milk Jellyp. 48 Norwegian Creamp. 48 Spanish Creamp. 48 Orange Jellyp. 48 Snow Shapep. 49 Strawberry Creamp. 49 Vanilla Cream Shapep. 49 A Light Luncheon Dishp. 49 Anchovy Eggsp. 49 An Excellent Supper Dishp. 49 Baked Macaroni (Mexican)p. 50 Bird's Nestsp. 50 Breakfast Dishp. 50 Buttered or Scrambled Eggsp. 50 Celery Creams (Savoury)p. 50 Cheese Soufflep. 50 Convent Eggsp. 50 Durham Cutletsp. 51 Eggs in Casesp. 51 English Fryp. 51 Entree or Breakfast Dishp. 51 Fricasseed Eggsp. 51 Jellied Gravy for Raised Piesp. 51 Kidney Omelettep. 52 Kidney Toastp. 52 Macaroni and Cheese Pie (German)p. 52 Macaroni Croquettesp. 52 Ramekin Toast (Indian)p. 53 Savoury Ballsp. 53 Savoury Omelettep. 53 Savoury Omelettep. 53 Tomato Savouryp. 53 Tomato Savouryp. 53