Recipes from Cassell's dictionary of cookery
Records 1,201 to 1,250 of 6,256, in reading order. Each links to a modern interpretation.
Currant Jam, Black (superior)p. 442Currant Jam, Red and Whitep. 442Currant Jelly, Redp. 443Currant Jelly, Whitep. 444Currant Liquorp. 444Currant Lozenges, Blackp. 444Currant Pancakesp. 444Currant Pastep. 445Currant Pudding, Black, Red or Whitep. 445Currant Pudding, Boiled, Black, Red, or Whitep. 445Currant Saladp. 445Currant Sauce for Sucking Pigp. 445Currant Shrub, White or Redp. 446Currant Waterp. 446Currant Wine, Blackp. 447Currant Compotep. 447Iced Currantsp. 448Bottled Currants for Winter Tartsp. 448Curryp. 449Calcutta Curryp. 449Curry Gravyp. 449Curry, Madrasp. 450Curry, Kebobbedp. 450Curry, Malayp. 451Curry of Vegetablesp. 451Curry Pimentop. 451Custard (a la Peine)p. 452Custard Baked in a Crustp. 452Custard, Boiledp. 452Custard, Boiled (cheap)p. 453Custard, Cherryp. 453Custard, Commonp. 453Custard, Excellentp. 453Custard, Lemon, without Milk or Creamp. 453Custard Marrowp. 454Custard Mouldp. 454Custard Pudding, Bakedp. 454Custard Pudding, Boiledp. 454Custard Sauce for Sweet Puddingsp. 454Custard Tartletsp. 455Custard and Syrupp. 455Custard without Eggsp. 455Cutcharee Sauce, to serve with Kebobbed Meatp. 455Cutcharee (another way)p. 456Cutlets (a ritalienne)p. 456Cutlets, Sauce forp. 456Cutlets (a la Maintenon)p. 456Cutlets (a la Venitienne)p. 457Cutlets of Lobster or Crabp. 457Cutlets, Lamb (a la Dauphine)p. 457