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

Records 151 to 200 of 568, in reading order. Each links to a modern interpretation.

Milanese Cake, No. 1p. 45 Milanese Cake, No. 2p. 45 Scotch Short Breadsp. 45 New Year's Cakep. 45 Japanese Cakep. 47 Scotch Cakep. 47 New York Jumbles, No. 1p. 47 English Moss Cakep. 47 Vanilla Crispsp. 47 Rock Cakesp. 47 English Rock Cakep. 47 Jumblesp. 47 New York Jumbles, No. 2p. 47 Almond Jumblesp. 47 Vanilla Wafersp. 48 Rolled Wafersp. 48 Almond Wafers (Shu-Shus)p. 48 Butter Wafersp. 48 Swedish Croquant Wafersp. 48 Chocolate Wafersp. 48 Chocolate Wafers (Baked on Wafer Paper)p. 48 Almond Wafers (Walnut Wafers)p. 48 Brandy Wafers (Honey Wafers)p. 49 Brandy Wafersp. 49 Langue de Chat Biscuitp. 49 Duchesse Wafersp. 49 Springerlep. 49 Almond Soufflep. 49 Meringue Soufflep. 49 French Croquantep. 49 Patience Cakep. 50 Anise Dropsp. 50 Vanilla Cream Dropsp. 50 Chocolate Dropsp. 50 Vanilla Dropsp. 50 Macaroonsp. 50 Macaroons from Almond Pastep. 50 Macaroon Paste for Fancy Macaroonsp. 50 Macaroon Paste for Fancy Macaroonsp. 50 French Macaroonsp. 51 Macaroon Slicesp. 51 Cocoanut Macaroonsp. 51 Almond Bread (Pumpernickel)p. 51 Anise Toastp. 51 Meringue Slicesp. 53 Cream Rollsp. 53 Cream Slices (Napoleon Cakes)p. 53 Puff-Paste Sandwichp. 53 Rissolesp. 53 Turnovers (Gates Ajar)p. 54