Recipes from Cassell's dictionary of cookery
Records 4,551 to 4,600 of 6,256, in reading order. Each links to a modern interpretation.
Sago Pudding, Redp. 1638Sago Soupp. 1639Sago Soup, Red (a Danish recipe)p. 1639Sago Soup, Restorativep. 1639Sago Soup, White (a Danish recipe)p. 1639Sago with Wine Sauce (a German recipe)p. 1639Salad Beefp. 1641Salad, Boiledp. 1641Salad, Boiled (Dr. Kitchiner's recipe)p. 1641Salad, Cheap and Goodp. 1641Salad Dressing No. 1p. 1642Salad Dressing No. 2p. 1642Salad Dressing for Fish Saladp. 1644Salad Dressing (Italian)p. 1644Salad Dressing without Oil (No. 1)p. 1644Salad, Every-dayp. 1644Salad, Flemishp. 1645Salad, Germanp. 1645Salad Mixturep. 1647Salad Mixture, Quihip. 1647Salad Mixture, Quihip. 1647Salad of Herringsp. 1648Salad, Red Cabbagep. 1648Salad Saucep. 1648Salad, Romanp. 1648Salad Sandwichesp. 1648Salad Sauce, Mayonnaisep. 1649Salad, Stuffed Eggsp. 1649Swedish Saladp. 1649Salade (Pickle for Present Use)p. 1650Sallylunnsp. 1651Sallyiunns (Careme's recipe)p. 1651Sallyiunns (another way)p. 1652Salmagundip. 1652Salmisp. 1652Salmis of Partridges, with Trufflesp. 1653Salmis, Plainp. 1654Salmis Saucep. 1654Salmis Sauce (another way)p. 1655Salmon a l'Allemandep. 1655Salmon a la Danoisp. 1655Salmon a l'Amiralp. 1656Salmon a la Genevesep. 1657Salmon a la Genevoisep. 1657Salmon a la Genevoise (another way)p. 1657Salmon a la Milanaisep. 1658Anchovy Sauce for Salmonp. 1659Salmon and Potato Piep. 1660Boiled Salmonp. 1660Baked Salmonp. 1660