Recipes from English and French cookery

Records 251 to 300 of 371, in reading order. Each links to a modern interpretation.

College Puddingp. 70 Cabinet Puddingp. 70 Christmas Puddingp. 70 Dumplingsp. 70 Plain Plum Puddingp. 70 Dig Puddingp. 70 Fruit Puddingsp. 70 Hasty Puddingp. 71 Jam Tartsp. 71 Lemon Bread Puddingp. 71 Ground Rice Puddingp. 72 Plain Rice Puddingp. 72 Semolina French Puddingp. 72 Semolina Puddingp. 72 Strawberry and Custard Puddingp. 73 Rhubarb and Batter Puddingp. 73 Sultana Puddingp. 73 Tapioca Puddingp. 73 Vermicelli Puddingp. 73 Yorkshire Puddingp. 73 Normandy Creamp. 74 Lemon Cheesecakesp. 74 Cheesecakes — Richmond Maids of Honourp. 75 Cornflour Blancmangep. 75 Apple Creamp. 75 Lemon Creamsp. 75 Swiss Creamp. 75 Oswego Boiled Custardp. 76 Boiled Custardsp. 76 Eggs, Curriedp. 76 Eggs sur le Platp. 76 Eggs sur le Platp. 76 Poached Eggsp. 76 Poached Eggs with Gravyp. 76 Seasoned Eggsp. 76 Fritters for Batterp. 76 Gooseberry Foolp. 77 Gooseberry Soufflep. 77 Hominy for Breakfastp. 78 Boiled Macaronip. 78 Macaroni Cheesep. 78 Meringuesp. 78 Meringuesp. 78 Mincemeatp. 78 Omelettep. 79 Omelette aux Fines Herbesp. 79 Omelette, Sweet (1)p. 80 Omelette, Sweet (3)p. 80 Omelette au Rhump. 80 Pancakesp. 80