Recipes from The "A1" cookery book

Records 301 to 350 of 502, in reading order. Each links to a modern interpretation.

Cornflour Pudding (baked)p. 69 Cornflour Mouldp. 69 Crumb Puddingp. 69 Cup Puddingsp. 69 Saucep. 69 Boiled Custardp. 70 Custard Puddingp. 70 Farola Puddingp. 70 Fig Puddingp. 70 French Pancakesp. 70 Boiled Fruit Puddingp. 70 Compote of Fruitp. 70 Fruit and Cream Bread Puddingp. 70 Fruit Creamp. 71 Fruit Saladp. 71 Gingerbread Puddingp. 71 German Pastryp. 71 Ginger Creamp. 71 Gateau de Prunesp. 72 Gooseberry Foolp. 72 Greuszep. 72 Ground Rice Pudding (baked)p. 72 Lemon Piep. 72 Hasty Pudding (1)p. 72 Hasty Pudding (2)p. 72 Claret Jellyp. 72 Cherry-Brandy Jellyp. 73 Junketp. 73 King’s Puddingp. 73 Lecha Cremap. 73 Lemon Cheese Cakesp. 73 Lemon Piep. 73 Lemon Puddingp. 73 Lemon Souffleep. 74 Madeira Puddingp. 74 Marmalade Bread and Butter Puddingp. 74 Boiled Marmalade Puddingp. 74 Marmalade Custard Puddingp. 74 Marmalade Suet Puddingp. 75 Meringuesp. 75 Mincemeatp. 75 Monday Puddingp. 75 Nancy Puddingp. 75 Orange Souffleep. 76 Foam Saucep. 76 Pancakesp. 76 Pommes a la Dauphinep. 76 Possetsp. 76 Puff Pastry (Superior)p. 77 Puff Pastry (Plain)p. 77