Recipes from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Records 401 to 450 of 568, in reading order. Each links to a modern interpretation.
French Split Loavesp. 123Chicago French Breadp. 123Kingsley's French Split Breadp. 123Genuine Vienna Breadp. 123American Vienna Bread with Spongep. 123Vienna Bread, Straight Doughp. 124Milk Breadp. 124Columbia Breadp. 124Snowflake Bread with Buttermilkp. 125Home Made Bread with Fermentp. 125Home Made Bread with Compressed Yeastp. 125New England Bread with Spongep. 125Mother's Breadp. 126Potato Breadp. 126Graham Bread; Straight Doughp. 127Graham Bread from Spongep. 127Whole Wheat Breadp. 127Whole Wheat Bread with Potatoesp. 127Electric Brown Breadp. 127Boston Brown Bread; Yeast Raisedp. 127Boston Brown Bread with Sodap. 128Salt-Rising Breadp. 128Eye Breadp. 128Rye Bread with Spongep. 130Half Eye Breadp. 130German Breadp. 130French Rolls (Flutes)p. 130French Split Rollsp. 131French Briochep. 131Vienna Rollsp. 131American Vienna Rollsp. 131Vienna Briochesp. 132Hamburg Rollsp. 132German Water Roll (Semmel)p. 132German Butter Boui Split Rollp. 132Parker House Roll No. 1p. 133Pocket-Book Rolls No. 1 (Quick Process)p. 133Butter Rolls (Finger Rolls)p. 133New Orleans Rolls No. 1p. 133Columbia Rolls (Long Sandwich Rolls)p. 133Graham and Wheat Flour Mixturep. 134Soup Sticksp. 134Cheese Strawsp. 134Pulled Breadp. 134Soup Sticks with Baking Powderp. 135Cheese Sticks (Pain Swiss)p. 135Sponge for Buns and Rusksp. 136Plain Buns, Dough No. 1p. 136Bun Dough, No. 2p. 136Bun Dough, No. 3p. 136