Recipes from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Records 1 to 50 of 568, in reading order. Each links to a modern interpretation.
Apple Marmalade or Jamp. 2Strawberry and Raspberry Jamsp. 2Currant Jamp. 2Gooseberry Preserve - Bar le Dug Jellyp. 2Gooseberry Jamp. 2Blackberry Jamp. 2Grape Jamp. 2Quince Jamp. 2Cherry Jamp. 3Peach and Apricot Jamsp. 3Currant Jellyp. 3Compote of Whole Applesp. 4Baked Compote of Applesp. 5Sliced Compote of Applesp. 5Apple Braisep. 5Baked Applesp. 5Apple Saucep. 5Compote of Pearsp. 5Compote of Quincesp. 5Compote of Cherriesp. 5Compote of White Cherriesp. 5Compote of Peaches & Apricotsp. 5Baked Peachesp. 5Compote of Plumsp. 5Compote of Fresh Prunesp. 5Compote of Dried Prunesp. 5Compote of Cranberriesp. 6Compote of Gooseberriesp. 6Compote of Strawberries and Raspberriesp. 6Compote of Blueberriesp. 6Compote of Rhubarbp. 6Compote of Pineapplep. 6Simple Syrup No. 2p. 7Extract of Vanillap. 8Raspberry Extractp. 8Cochineal Colorp. 9Carmine Colorp. 9Yellow Colorp. 9Saffron Yellow Colorp. 9Green Colorp. 9Colored Sugarp. 9Puff Pastep. 10Quick Puff Pastep. 11Pie Paste, Top Crustp. 12Custard Pie Pastep. 12Short Paste for Tartsp. 12Bottom Paste for Large Cakes and Layersp. 12German Short Pastep. 12Steamed Dumpling Paste, No. 1p. 12Suet Dumpling Paste, No. 2p. 12