Recipes from The pudding and pastry book
Records 51 to 100 of 167, in reading order. Each links to a modern interpretation.
Omelette Souffleep. 12Punch Soufflep. 12Punch Soufflep. 12Cream Soufflep. 12Souffle Royalp. 12Strawberry Soufflep. 13Vanilla Soufflep. 13Almond Soufflep. 13Chocolate Soufflep. 13Lemon Soufflep. 14Apple and Apricot Charlottep. 14Apple Custardp. 14Bread and Rum Puddingp. 15Cherry Puddingp. 15Christmas Plum Pudding Ip. 15Dutch Apple Cakep. 15Fig Puddingp. 15Friar’s Omeletp. 15Gooseberry Puddingp. 16Ginger Puddingp. 16Italian Moussep. 16Little Citron Puddingsp. 16Marmalade Puddingp. 16Marmalade Puddingp. 16Mousse a la Mangarap. 16Plum Puddingp. 16Palace Puddingp. 16Pine-Apple and Rice Mouldp. 16Strawberry Shortcakep. 17Hard Saucep. 18Hard Sauce with Fruitp. 18Lemon Saucep. 18Melted Butterp. 18Sabaillonp. 19Wine Sauce IIp. 19Whipped Cream Saucep. 19Wine Sauce Ip. 19Calf’s Foot Jellyp. 19Gelatine Jellyp. 19Claret Jellyp. 20Gelee Fouettcep. 20Lemon Frothp. 20Prune Jellyp. 21Rhubarb Jellyp. 21Bavarian Cream — Ip. 21Bavarian Cream — IIp. 21Chartreuse of Orangep. 22Chartreuse of Strawberriesp. 22Chestnut Creamp. 22Chocolate Bavaroisp. 23