Recipes from The pudding and pastry book

Records 101 to 150 of 167, in reading order. Each links to a modern interpretation.

Noyau Creamp. 23 Creme aux Fruitsp. 23 Creme Hollandaisep. 23 Rhenish Creamp. 23 Rice Creamp. 24 Rice Puddingp. 24 Strawberry or Raspberry Creamp. 24 Charlotte Russep. 24 Chocolate Blanc-Mangep. 24 Cornflour Puddingp. 24 Danish Puddingp. 24 Ginger Puddingp. 24 Gooseberry Foolp. 24 Lemon Soufflep. 24 Marrons a la Celestinep. 26 Meringuesp. 26 Milk Jellyp. 26 Pine Apple Meringuep. 26 Spanish Creamp. 26 Mousse aux Fruits Givresp. 26 Orange Charlottep. 26 Pain aux Fruitsp. 26 King’s Soufflep. 26 Pines on Horsebackp. 27 Queen of Puddingsp. 27 Strawberry Spongep. 27 Chocolate Cream Tartletsp. 28 Cream Tartletsp. 29 Cream and Fruit Tartletsp. 30 Lemon Cheesecakesp. 30 Mincemeatp. 30 Orange Tartletsp. 30 Strawberry Tartletsp. 30 Apple Piep. 31 Cocoanut Piep. 31 Custard Piep. 31 Lemon Pie - Ip. 31 Lemon Pie - IIp. 31 Mincemeatp. 32 Mock Mincemeatp. 32 Pine-Apple Piep. 32 Cream Ice - Ip. 33 Brown Bread Cream Icep. 33 Caramel Cream Icep. 33 Chestnut Cream Icep. 33 Cream Ice - II (Frozen Custard)p. 33 Chestnut Cream Icep. 33 Coffee Cream Icep. 34 Fruit Cream Icep. 34 Strawberry Cream Icep. 34