Recipes from The new century cookery book
Records 1,051 to 1,100 of 1,417, in reading order. Each links to a modern interpretation.
Savarin d'Ananasp. 451Omelette aux Fraisesp. 452Rissoles de Cerisesp. 452Croquettes de Cerisesp. 452Croquettes de Rizp. 452Apple Frittersp. 452Gooseberry Frittersp. 453Apricot Frittersp. 453Yeast Batter for Frittersp. 453Beignets d’ Ananas (Pine-apple Fritters)p. 454Frying-Batter for Pine-apple Frittersp. 454Beignets de Bananes (Banana Fritters)p. 454Beignets a la Torrijosp. 454Beignets au Moka (Coffee Fritters)p. 454Beignets a la Tyroliennep. 455Beignets Souffles a la Vanillep. 455Beignets de Crepes (Pancake Fritters)p. 455Crepes, Pancakes (Batter)p. 455Pancakes with Jamp. 455Creme Brulee (Burnt Cream)p. 455Creme Zdbajone (Mexican Custard)p. 456Ponding Souffle a l'Indiennep. 457Ponding Souffle d la Russep. 457Bavaroise a la Vanille (Vanilla Cream)p. 458Bavaroise au Caramelp. 458Bavaroise au Chocolatp. 458Bavaroise de Bananesp. 458Meringue Shapesp. 459Creme Renverseep. 460Creme Fraises a la Chartreusep. 460Creme a la Genoisep. 460Creme cuite a la Suissep. 460Creme au Tapioca a la Compote de Fruitsp. 461Creme a la Fomainep. 461Creme a la Diplomatsp. 461Creme a l’ Imperatricep. 462Creme de Mirabelles en Surprisep. 462Creme d la Monacop. 462Creme a l Orange (Orange Cream)p. 463Gooseberry Foolp. 463Canary Creamp. 463Chocolate Mouldp. 463Coboury Triflep. 464Banana Blanc-Mangep. 464Gelee au Vin (Wine Jelly)p. 464Gelee an Marasquin (Maraschino Jelly)p. 464Gelee an Punch (Punch Jelly)p. 464Gelee an Fraises (Strawberry Jelly)p. 465Gelee an Vin de Champagne (Champagne Jelly)p. 465Macedoine de Fruit a la Geleep. 465