Recipes from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Records 301 to 350 of 568, in reading order. Each links to a modern interpretation.
Cup Custard with Vanillap. 83French Caramel Custardp. 83Boiled Custardp. 83Wine and Liquor Jellies with Fruitp. 84Swiss Peach Meringuep. 84Macedoine of Fruitp. 85Strawberry and Raspberry Jellies with Gelatinp. 85Orange Jellyp. 85Lemon Jellyp. 85Crushed Fruits and Compotes of Fruit in Formsp. 85Compote of Mixed Fruitsp. 85Strawberry Shortcakep. 86Cold Sponge Roll, with Cream or Fruitp. 88Omelet Souffle, American Stylep. 89Omelet Celestinep. 89Apple Frittersp. 90Peach Frittersp. 90Banana Frittersp. 90Banana Frittersp. 90Queen Frittersp. 90Cream Frittersp. 90Rice Frittersp. 91French Toastp. 91Italian Ice Creamp. 96Caterers' Standard Ice Cream, Best Qualityp. 96French Cream No. 1p. 97French Cream No. 2 (New York Cream)p. 97French Cream No. 3 (Frozen Custard)p. 97Philadelphia Ice Creamp. 97Plain Ice Creamp. 97Plain Ice Cream, Cold Processp. 98Caterers' Standard Ice Creamp. 98Chocolate Ice Cream (Without Cream)p. 98Siberian Ice Creamp. 98Coffee Ice Creamp. 98Vanilla Ice Creamp. 98Lemon Ice Creamp. 99Orange Ice Creamp. 99Caramel Ice Creamp. 99Nougat Ice Creamp. 99Chestnut Ice Creamp. 99Pistachio Ice Creamp. 99Bisque Ice Creamp. 99Tortoni Ice Creamp. 100Strawberry Ice Creamp. 100Strawberry Icep. 100Pineapple Icep. 100Raspberry Icep. 101Grape Icep. 101Peach Icep. 101