Recipes from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Records 51 to 100 of 568, in reading order. Each links to a modern interpretation.

Suet Dumpling Paste, No. 2p. 12 Rolled Dumpling Paste, No. 3p. 12 Rolled Dumpling Paste, No. 3p. 12 Gum-Paste (Pastillage)p. 12 Croquant Pastep. 13 Almond Paste (Marcipan)p. 13 Charlotte Russe Crust Paste (Yellow)p. 14 Charlotte Russe Crust Paste (White)p. 14 German Noodle Pastep. 14 Raised Pie Paste, Coldp. 14 Raised Pie Paste, Hotp. 15 Cream Puff Pastep. 15 French Fritter Paste (Beignets Souffles)p. 15 Fried Waffle Pastep. 15 Batter Paste for Sweet Frittersp. 15 Cocoanut Fillingp. 16 Orange Fillingp. 16 Plain Lemon Fillingp. 16 Lemon and Orange Butter Fillingp. 16 Pineapple Fillingp. 16 Vienna Cream Filling No. 1p. 17 Vienna Cream Filling No. 2p. 17 Tartlet Crumb Fillingp. 17 Pastry Creamp. 17 Cream Puff Fillingp. 17 Apple Piep. 19 Sliced Apple Piep. 19 Cranberry Piep. 19 Rhubarb Piep. 20 Banana Piep. 20 Pineapple Piep. 20 Boston Lemon Piep. 20 Lemon Meringue Piep. 20 Pineapple Meringue Piep. 21 Cream Piesp. 21 Martha Washington Piep. 22 Floradora Cream Piep. 22 Dresden Cream Meringue Piep. 22 Custard Pie No. 1p. 22 Pumpkin Pie No. 1p. 23 Mince Piep. 23 Fruit Tartletsp. 24 Mazarine Tart No. 1p. 24 Mazarine Tart No. 2p. 24 Mazarine Tart No. 3p. 24 Saratoga Tartletsp. 24 German Cheese Tartsp. 24 Mazarine Tart No. 4p. 24 Almond Tartsp. 25 Peach Tartsp. 25