Recipes from Recipes for the million
Records 501 to 550 of 685, in reading order. Each links to a modern interpretation.
Pig's Cheek (Boiled)p. 171Pig's Feet and Ears (Fried)p. 171Pig's Head (Boiled)p. 171Pig's Head (Roast)p. 171Pigeon Piep. 171Pigeons (Boiled)p. 171Pigeons (Roast)p. 171Pigeons (Stewed)p. 171Pike (Baked)p. 172Pike (Roast)p. 172Stuffed Fishp. 172Fried Plaice or Floundersp. 172Preserved Plumsp. 174Poele for Boiled Poultryp. 174Poele for Poultryp. 174Polish Puddingp. 175Polish Pudding Saucep. 175Pork (Loin of) To Roastp. 176Pork Piep. 176Pork Sausagesp. 176Pork (Spare Rib of) To Roastp. 176Porridge (Oatmeal)p. 176Porridge (Peas)p. 177Port Negusp. 177Posset (Barley)p. 177Possett (Beer)p. 177Potato and Meat Puddingp. 178Potato Puddingp. 178Bottling Preserved Fruitp. 178Potato Soupp. 178Roasted Potatoesp. 178Cooking New Potatoesp. 178Potatoes a la Maitre d'Hotelp. 178Broiled Potatoesp. 178Fried Potatoesp. 178Boiled Prawnsp. 178Pound Cakep. 179To Make a Syrup for Preservesp. 180Fricassee of Quailsp. 180Infusion of Quassiap. 182Queen Cakesp. 182Quenelles of Vealp. 182Rabbit (Boiled)p. 183Rabbit, Fricassee ofp. 183Rabbit Piep. 183Rabbit (Roast)p. 183Rabbit Soupp. 183Raspberry Brandyp. 184Raspberry Triflep. 184Raspberries, To Preserve Wholep. 184