Recipes from Mrs. Roundell's Practical cookery book

Records 401 to 450 of 924, in reading order. Each links to a modern interpretation.

Potatoes a l’Americainep. 215 Potato Souffles Cordon Rougep. 215 Curried Potatoesp. 215 German Potato Pufferp. 216 Potato Pancakesp. 216 Potato Dropsp. 216 Favourite Potatoesp. 216 Broiled Potatoes a la Mairep. 216 Potato Tartletsp. 216 Savoury Potatoes aux Herbesp. 216 Potato Scallopsp. 217 French Potatoesp. 217 Potato Ballsp. 217 Potatoes Brownedp. 217 Olive Potatoesp. 217 Puffed Potatoesp. 218 Fonds d’Artichauts a la Barigoulep. 219 Jerusalem Artichoke Chipsp. 220 Jerusalem Artichokes Roastedp. 220 Jerusalem Artichokes Friedp. 220 Jerusalem Artichokes Boiledp. 221 Jerusalem Artichokes au Gratinp. 221 Jerusalem Artichoke Frittersp. 221 Cream of Jerusalem Artichokesp. 221 Jerusalem Artichoke Pattiesp. 221 Jerusalem Artichoke Pattiesp. 221 Boiled Japanese Artichokesp. 221 Asparagusp. 221 Stuffed Auberginesp. 222 Sprue and Eggsp. 222 Asparagus alla Lombardap. 222 Asparagus a la Chateail-rouxp. 222 Broad Beans a la Bourgeoisep. 224 Broad Beans with Custard Saucep. 224 Preserved Flageolets for Second Coursep. 226 Haricots in Gravyp. 226 Haricots with Butterp. 226 Wyvern’s Haricot Beansp. 227 Colcannonp. 228 Cabbage a la Cremep. 228 American Ladies’ Cabbagep. 229 Mrs. C. W. Earle’s Cauliflowerp. 229 Brussels Sproutsp. 229 Pickled Red Cabbage for Winter Usep. 230 Fried Cauliflowerp. 230 Baked Cauliflowerp. 230 Cauliflower au Gratinp. 230 Steamed Cauliflowerp. 231 Stewed Carrotsp. 231 Mrs. C. W. Earle’s Carrotsp. 231