Recipes from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Records 451 to 500 of 568, in reading order. Each links to a modern interpretation.
Rusk Dough, No. 1p. 136Rusk Dough, No. 2p. 136Standard Dough, No. 1p. 136Standard Dough, No. 2p. 136Floreado Bunsp. 137Hot Cross Bunsp. 137Currant Bunsp. 137Cinnamon Bunsp. 137Sultana Bunsp. 137German Almond Bunsp. 137German Streusel Bunsp. 137Bismark Bunsp. 137Maetha Washington Bunsp. 138Cocoanut Bunsp. 138Caraway Bunsp. 138English Bath Bunsp. 138Streusel Coffee Cakep. 140Raisin Coffee Cakep. 140Almond Coffee Cakep. 140German Apple Cakep. 140Potato Cream Cakep. 140Vanilla Cream Cakep. 140German Cheese Cakep. 140German Keanz Kuchenp. 140French Coffee Cakesp. 141German Stollenp. 142American Stollenp. 142American Gugelhupfp. 142Plain Scones with Buttermilkp. 144Sally Lunn Muffinsp. 144Sally Lunn Muffins with Baking Powderp. 145Fancy Sconesp. 145New York Butter Cakesp. 145Yeast Raised Muffinsp. 145Wheat Muffinsp. 146Corn Muffinsp. 146Ginger Muffinsp. 146Egg Muffinsp. 146Southern Beaten Biscuitp. 147Southern Corn Ponep. 148Hoe Cakep. 148Southern Buttermilk Breadp. 149Nut Breadp. 149Geiddle Cakesp. 149Waffles with Baking Powderp. 149Cream Waffles with Sour Cream or Buttermilkp. 149French Wafflesp. 149Holland Wafflesp. 149Rosette Wafflesp. 150Wheat Cakesp. 150