Recipes from Old Cookery Books and Ancient Cuisine

Records 1 to 50 of 95, in reading order. Each links to a modern interpretation.

Poached Eggsp. 20 Blackcapsp. 27 Dutch-beefp. 31 Dry Mutton as Dutch-Beefp. 31 Stuffed Shoulder or Leg of Mutton with Oystersp. 31 Marinade for a Leg of Lambp. 32 Leg of Mutton a la Daubep. 32 Fried Cucumbers for Mutton Saucep. 32 Rocketsp. 32 Florendine of Vealp. 32 Turevierp. 32 Hams of Pork like Westphaliap. 33 Ragout of Pigs-Earsp. 33 Collar a Pigp. 33 Fricasy of Double Tripep. 33 Capers and Samphire Stewp. 33 Potted Swanp. 33 Poloep. 34 Pulpatoon of Pigeonsp. 34 Battalia Piep. 34 Keeping Green Peasp. 34 Olio Piep. 34 Lumber Piep. 35 Very Fine Hogs Puddingsp. 35 Plumb-Porridgep. 35 New-College Puddingsp. 36 Cabbage Puddingp. 36 Spread-Eagle Puddingp. 36 Calf's Foot Puddingp. 36 Chesnut Puddingp. 37 Brown-bread Puddingp. 37 Baked Sack Puddingp. 37 Orange Puddingp. 37 Orange Puddingp. 37 French-Barley Puddingp. 37 Skirret Pyep. 38 Cabbage-Lettuce Pyep. 38 Potato or Lemon Cheesecakesp. 38 Almond Cheesecakesp. 38 Light Wigsp. 38 Very Good Wigsp. 38 Carrot or Parsnip Puffsp. 39 Tansyp. 39 Sack Creamp. 39 Quince Creamp. 39 Quince Creamp. 39 Pistachia Creamp. 39 White Jelly of Quincesp. 39 Harfs-Horn Jellyp. 39 The Queen's Cheesep. 40