Recipes from The housekeeper's guide to preserved meats, fruits, vegetables, &c

Records 1 to 50 of 250, in reading order. Each links to a modern interpretation.

Sweet Omelet with Pink Noyeaup. 10 Anchovies on Toastp. 12 Anchovy Sandwichesp. 13 Anchovy Sandwiches Another Wayp. 13 Anchovy Saladp. 13 Anchovy Appetiserp. 13 Anchovy Butterp. 13 Anchovy Pastep. 14 Scotch Woodcockp. 15 Anchovy Toast with Fried Bacon and Oysterp. 15 Quick Scotch Woodcockp. 16 Devilled Eggsp. 17 Devilled Eggsp. 17 Apple Trifle from Bottled Applesp. 19 Apple Tart from Bottled Applesp. 19 Apricot Charlotte à la Francaisep. 21 Apricots in Rice Bordersp. 23 Apricot Frittersp. 23 Apricot Cream Icep. 24 Apricot Water Icep. 24 Apricot Bavarian Creamp. 24 Apricot Tart, Openp. 24 Apricot Tartletsp. 24 Arrowroot Jellyp. 25 Arrowroot Puddingp. 26 Asparagus Saladp. 27 Aspic Jelly Decorationp. 27 Essence of Beef Soupp. 29 Clear Mock Turtle Soupp. 29 Thick Clear Soupp. 29 Beef Teap. 30 Beef-Teap. 31 Bloater Paste Saladp. 33 Bloater Saladp. 33 Kendal Puddingp. 35 Kendal Puddingp. 35 Brawn Saucep. 36 Pickled Cabbagep. 37 Calves'-Feet Jellyp. 38 Caper Saucep. 39 Caper Black Butterp. 40 Caper Sauce for Fishp. 40 Caper Tartar Saucep. 41 Caper Tartar Saucep. 41 Champagne Jellyp. 46 Chartreuse Jellyp. 46 Triflep. 47 Brown-Bread Pudding (Pudding a la Gotha)p. 48 Cherries in Syrupp. 49 Chicken-and-Ham Patesp. 50