Recipes from Boston Cooking-School cook book
Records 1,151 to 1,200 of 1,624, in reading order. Each links to a modern interpretation.
Gelatine Ice Creamp. 242Refrigerator Ice Creamp. 242Chocolate Ice Creamp. 243Grape Ice Creamp. 244Burnt Walnut Bisquep. 244Orange Ice Creamp. 244Frozen Orange Soufflep. 244Apricot and Orange Ice Creamp. 244Coffee Moussep. 244Pineapple Moussep. 244Orange Deliciousp. 244Vanilla Mousse III (with Condensed Milk)p. 244Apricot, Peach, or Pineapple Ice Creamp. 244Raspberry or Strawberry Ice Creamp. 244Winter Strawberry Ice Creamp. 244Frozen Puddingp. 244Chocolate Moussep. 244Frozen Plum Puddingp. 244Vanilla Mousse Ip. 245Vanilla Mousse II (with Tapioca)p. 245Biscuit Tortoni Ip. 245Biscuit Tortoni IIp. 245Chantilly Moussep. 245Chestnut Moussep. 245Fruit Mousse (Raspberry, Strawberry, Peach, etc.)p. 245Pineapple Moussep. 246Winter Strawberry Moussep. 246Maple Parfaitp. 246Marron Parfaitp. 246Pistachio Parfaitp. 246Strawberry Parfaitp. 246Yellow Parfait (Butterscotch Parfait)p. 246Manhattan Puddingp. 246Standish Puddingp. 247Frozen Orange Whipp. 247Special Mint Creamp. 247Baked Alaskap. 247Ice Cream with Peachesp. 248Mazarinep. 248Peach or Pear Melbap. 248Italian Meringuep. 248Angel Parfaitp. 248Glace Helenep. 249Marron Bombep. 249Marron Plombierep. 249Nesselrode Puddingp. 249New Year's Bombep. 249Noisette Bombep. 250Strawberry Bombep. 250Strawberry Parfait Amourp. 250