Recipes from Old Cookery Books and Ancient Cuisine

Records 51 to 95 of 95, in reading order. Each links to a modern interpretation.

Slip-coat Cheesep. 40 Shrewsbury Cakesp. 40 Whetstone Cakesp. 40 Portugal Cakesp. 41 Jumbalsp. 41 March-panep. 41 Marlborough Cakep. 41 Wormwood Cakesp. 41 French Cakep. 42 Thin Dutch Bisketp. 42 Dutch Ginger-breadp. 42 Cakes of Flowersp. 42 Posset with Alep. 42 Pope's Possetp. 42 Flummery Caudlep. 42 Tea Caudlep. 43 Candied Angelicap. 43 Candied Orange-Flowersp. 43 Conserve of Red-Rosesp. 43 Preserved White Pear Plumbsp. 43 Preserved Mulberriesp. 44 Preserved Whole Quincesp. 44 White Quince Marmaladep. 44 Red Quince Marmaladep. 44 Melon Mangoesp. 45 Conserve of Hipsp. 45 Clear Cakes of Gooseberriesp. 45 White Quince Pastep. 45 Syrup of any Flowerp. 45 Pickle Nasturtium-Budsp. 45 Keep Quinces in Picklep. 46 Strong Meadp. 46 Frontiniac Winep. 47 English Champagne or Currant Winep. 47 Saragossa Wine or English Sackp. 47 Mountain Winep. 47 Quince Winep. 47 Flumb Winep. 47 Birch Winep. 48 Sage Winep. 48 Ebulump. 48 Cock Alep. 49 Elder Alep. 49 To Clear Winep. 49 To Fine Wine the Lisbon Wayp. 49