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

Records 351 to 400 of 568, in reading order. Each links to a modern interpretation.

Lemon Icep. 101 Orange Icep. 101 Currant Icep. 101 Currant Icep. 101 Grape Fruit Icep. 102 Maraschino Icep. 102 Melon Icep. 102 Frozen Bananas and Orangesp. 102 Fruit Salad Glacép. 102 Chocolate Sherbetp. 104 Chocolate Sherbet Granito A La Porto Ricop. 104 Lemon Frappep. 105 Coffee Frappe No. 1p. 105 Orange Frappep. 105 Pineapple Frappep. 105 Strawberry Frappep. 105 Coffee Frappe No. 2p. 105 Chocolate Frappép. 105 Burgundy and Port Wine Cupp. 105 Claret Frappép. 105 White Wine Frappép. 106 Claret Cupp. 106 Royal Punchp. 107 Bonanza Punchp. 107 Perfect Love Punchp. 108 Frozen Egg Noggp. 109 Biscuit Glacisp. 109 Vanilla Glacisp. 109 Coffee Glacisp. 109 Fruit Glacisp. 109 Maraschino Glacisp. 109 Chocolate Glacisp. 109 Italian Souffle Glacep. 111 Tortoni Glacep. 111 Metropolitan Ice Creamp. 113 Genoise Ice Creamp. 113 Croquettes Ice Creamp. 113 Alencon Ice Creamp. 113 Ice Cream Tartp. 114 Stock Yeastp. 117 Potato Fermentp. 117 Maiden Yeastp. 117 Malt Yeastp. 118 Dry Yeast Cakep. 118 Salt-Rising Breadp. 118 Homemade Baking Powderp. 119 Alum Baking Powderp. 119 French Breadp. 122 New York French Breadp. 122 New York Breadp. 123