Recipes from A manual of gelatine cookery

Records 101 to 145 of 145, in reading order. Each links to a modern interpretation.

Orange Custard Puddingp. 25 Spanish Jellyp. 26 Chocolate Mouldp. 27 Messina Soufflep. 27 Cold Napoleon Puddingp. 27 Nesselrode Bavaroisep. 27 Mixed Fruit Charlottep. 27 New Century Triflep. 28 Fruit Gelatinep. 28 Meringues A La Frutusp. 28 Trifle A La Metzp. 29 Damson Meringuep. 29 United Kingdom Puddingp. 29 Tipsy Pineapplep. 30 Gateau de Prunesp. 30 Figs a la Violetp. 31 Greengage Pudding a la Coronap. 31 Aspic Jellyp. 32 Cheese and Aspic Savouryp. 32 Savoury Jellyp. 32 Glazep. 33 Veal Cake (Breakfast Dish)p. 33 Eggs in Aspic Jellyp. 33 Chicken in Jellyp. 33 Tomato Jellyp. 33 Jellied Gravy for Raised Piesp. 34 Gravy Soup, Economical and Simplep. 34 A Good Breakfast Pâtép. 35 Pheasant in Aspicp. 35 Invalid Beef Tea Jellyp. 36 Vermicelli Soup (for Invalids)p. 36 Meat Jelly with Vermicellip. 36 A Very Useful Stockp. 36 Meat and Egg Soupp. 37 Pheasant Pureep. 37 Tasty Fish Saucep. 37 Raw Beef Sandwichesp. 37 Port Wine Jellyp. 38 Egg Jellyp. 38 Grape Jellyp. 38 Amber Jellyp. 39 Gloucester Jellyp. 39 Lemon Creamsp. 39 Brown Bread Creamp. 39 Bayaroisep. 39