Recipes from The confectioner's and pastry-cook's guide, or, Confectionery made easy ...
Records 1 to 50 of 136, in reading order. Each links to a modern interpretation.
Puff Pastep. 1Banbury Meatp. 3Banbury Meat Piep. 3Cheesecake Casesp. 3Curd for Cheesecakesp. 3Potato Cheese Curdp. 4Lemon Cheese Curdp. 4Orange Cheese Curdp. 4Almond Cheese Curdp. 4Mince Piesp. 4Mince Meatp. 5Beef Stewp. 5Sausage Rollsp. 5Patty Casesp. 5Vol-au-Ventp. 6Oyster Patty Meatp. 6Beef-Steak Piep. 7Veal Piep. 7Chicken Piep. 7Savory Piep. 7Mutton Piep. 8Pigeon Piep. 8Eel Piep. 9Périgord Piep. 9Raised Piesp. 9Farce or Forcemeat for Raised Piesp. 9Beef Gravyp. 10Consomme or Gravy for Piesp. 10Aspic Jelly for Pies and Cold Entreesp. 10Filling Raised Pies with Pigeonsp. 11Tartletsp. 12To Prepare Apples or Pears for Tartletsp. 12Sandwich Pastryp. 12True Lovers' Knotsp. 12Puits d'Amourp. 13Turn-Over Puffsp. 13Short Paste, or Tart Pastep. 13Raspberry Tartsp. 13Covered Tartsp. 13Large Fruit Piesp. 14Creamed Apple Piep. 14A Charlotte of Applesp. 14Almond Cakesp. 15Almond Cakes (No. 2)p. 15Macaroonsp. 16Ratafiasp. 16York Dropsp. 16Almond Rout Cakesp. 16Almond Rocksp. 16Ruck Biscuitsp. 17