Recipes from Banquets of the nations

Records 301 to 350 of 1,116, in reading order. Each links to a modern interpretation.

Ama-ama (Roast Mullet)p. 86 Kaihelo (Cocoanut Sauce)p. 86 Ka ma no Lomi (Raw Salmon)p. 86 Ula (Baked Crayfish)p. 86 Olepe (Baked Oysters)p. 86 Kulolo (Cocoanut and Taro Pudding)p. 86 Koele Palau (Potato Pudding)p. 86 Haupia (Arrowroot Blanc Mange)p. 86 Luau (Stewed Taro Leaves)p. 86 Poi (Taro Root Bread)p. 86 Tafshil Tohor Im Dogim Agoolim (Clear Soup with Dropped Fish Balls)p. 86 Dropped Fish Ballsp. 86 Dgei Prurim (Halibut Collops)p. 86 Horse-radish Saucep. 86 Eisev (Celery and Apple Salad with Mayonnaise)p. 87 Mayonnaise Saucep. 87 Bossor Achoraim-im-Tznon Dack (Roast Beef with Horse-radish Sauce)p. 87 Potato Ballsp. 87 Horse-radish Saucep. 87 Ragout of Duckp. 88 Potato Frittersp. 88 Asparagusp. 88 Matzo Puddingp. 89 First Night Seder Puddingp. 89 Passover Sponge Cakesp. 89 Kalfspolet mit Knoddel (Veal Soup and Potato Quenelles)p. 89 Potato Quenellesp. 89 Gekookte Zalm (Broiled Salmon)p. 90 Almond Saucep. 90 Gefarceerde Snock (Baked Pike and Eel Pudding)p. 90 Egg Saucep. 90 Ossenhaas (Fillet of Beef)p. 90 Dutch Saucep. 91 Spruitjes en Komkommers (Brussels Sprouts with Cucumbers)p. 91 Supreme Saucep. 91 Fillets of Roasted Ploversp. 92 Truffle Saucep. 92 Artichoke Bottoms with French Beansp. 92 Steamed Puddingp. 92 Apricot and Rum Saucep. 93 Pear Icep. 93 Saladp. 93 Dolmas of Cabbage (Toltott Kaposzta)p. 93 Chicken Broth (Csirke-leves)p. 94 Stewed Fish (Halasz-le)p. 94 Braised Beef (Bogracs Gulyas)p. 94 Stewed Veal (Borju-sult)p. 94 Scalloped Salsify (Forma Szeletek)p. 95 Salsify in Saucep. 95 Pigeons with Crayfishp. 96