Recipes from The new practical cookery guide
Records 301 to 350 of 402, in reading order. Each links to a modern interpretation.
En Beignet a VIndiennep. 148A la Clermont (Cucumber)p. 149A la Creme (Vegetable Marrow)p. 149A la Creole (Broad Beans)p. 149A V Allemande (Choucroute)p. 150Andalouse Okrasp. 150Maryland Corn Frittersp. 151A la Creme Okrasp. 151A la Creme (Mushrooms)p. 152Bourgeoise (Carrots)p. 152Kari de Legumes (Curried Vegetables)p. 154Albufera (Pudding)p. 154Bachelierep. 154Barnadop. 154Beaufortp. 154Bohemienp. 154Cambaceresp. 154Denisep. 154Gladstonep. 155Jeannep. 155Malakoffp. 155Nelsonp. 155Sir Watkins Puddingp. 156Weimar Puddingp. 156Marie Louisep. 158Creme Regence (Hot)p. 159Pain de Riz Egyptiennep. 159Suedoise Bon Chretienp. 160Suedoise Modernsp. 160Suedoise Normandep. 160Almap. 160Au Rum (Cold)p. 160Bourdalouep. 160Baked Apple Dumplingsp. 161Chatelainep. 161Dauphinep. 162Flan de Pommesp. 162Meringueesp. 162Flail cle Framboises Hollandaisp. 165Flan de Fraises d la Suissep. 165Flan de Pommes Batelierep. 165Flan de Pommes Grillesp. 165Flan de Semoule Brezilienp. 165Flan Parisiennep. 165Flan Rooseveltp. 165Flan Shakespearep. 165Lie Flottantep. 165Kaltschalle d' Ananas au Champagnep. 165Kaltschalle Macedoinep. 165Mont Blancp. 165