Recipes from A manual of gelatine cookery
Records 51 to 100 of 145, in reading order. Each links to a modern interpretation.
Banana Creamp. 15Orange Creamp. 15Vanilla Creamp. 15Apricot Cream (Economic)p. 15Bavarian Creamp. 15Princess Creamp. 16Pineapple Creamp. 16Pistachio Creamp. 16Stone Creamp. 16Gooseberry Creamp. 16Gooseberry Creamp. 16Cotherstone Creamp. 17Strawberry Creamp. 17Russian Charlottep. 17Gelatine and Cornflour Creamp. 17Cherry Cream Puddingp. 17Apricot Creamp. 18Rice Creamp. 18Dalmeny Mouldsp. 18Cocoanut Rice Mouldsp. 18Cocoanut Rice Mouldsp. 18Edinburgh Creamp. 18Fig Creamp. 18Lemon Creamp. 19Small Strawberry Mouldsp. 19Small Chocolate Mouldsp. 19Mafeking Creamsp. 19Chestnut Creamp. 20New Century Creamp. 20Imitation Whipped Cream for Filling Meringuesp. 20Lemon Spongep. 21Orange Spongep. 21Pineapple Snowp. 21Peach Snowp. 21Peach Spongep. 21Pear Spongep. 22LEMON DIPLOMATIC PUDDINGp. 22PRINCE’S PUDDING or COLD SOUFFLEp. 22COBURG PUDDINGp. 22KIMBERLEY MOULDp. 22ORANGE PUDDINGp. 22VICTORIA PUDDINGp. 23MARSALA PUDDINGp. 23MOCK ICE PUDDINGp. 23RIZ A L’IMPERATRICEp. 23Queen Mab Puddingp. 24Rhubarb Charlottep. 24Apple Charlottep. 24Apple Flummeryp. 25Honeycomb Puddingp. 25