Recipes from The housekeeper's guide to preserved meats, fruits, vegetables, &c
Records 201 to 250 of 250, in reading order. Each links to a modern interpretation.
French Green Peasp. 188Punch Jellyp. 190Raspberry Tartp. 191Raspberries in Syrupp. 192Pink Sugarp. 192Raspberry Jamp. 192Raspberry Icep. 192Raspberry Jellyp. 193Cheesecakes from Curdsp. 195Rhubarb Tartp. 196Rhubarb Tartp. 196Brown Rouxp. 197Salmon Cutletsp. 200Salmon Sandwichesp. 200Salmon Saladp. 200Curried Sardinesp. 202Forcemeat Frittersp. 204Semolina Puddingp. 205Shrimp Paste Sandwichesp. 207Soyer's Sauce for Gentlemenp. 210Roasted Fowl with Onionp. 211Devilled Toastp. 211Sparghettip. 211Strawberry Jamp. 214Ice from Strawberry Jamp. 214Tarragon Vinegarp. 216White Ravigotte Saucep. 216Venetian Saucep. 217Cold Poivrade Saucep. 217Tomato Saucep. 218Tinned Tomatoesp. 219Tomato Sandwichesp. 220Perigueux Saucep. 222Truffle Accompanimentp. 222Turtle Soup from Dried Turtle Fleshp. 223Turtle Soup from Tinned Meatp. 225Tipsy Cakep. 226Vanilla Jellyp. 226Vanilla Cream Icep. 227Julienne Soupp. 228Pistachio Creamp. 230Green-Pea Soupp. 230Green Pea Soupp. 231Venison Soupp. 232Vermicelli Soupp. 232Vermicelli Puddingp. 233Walnut Catsup Saucep. 235West Indian Pickle Saucep. 235Devilled Toastp. 236Welsh Rarebitp. 237