Recipes from San Rafael cook book, 1906
Records 51 to 100 of 660, in reading order. Each links to a modern interpretation.
Fish Chowderp. 8Bisque of Lobster A La Toinvillep. 8Lobster Soupp. 9Salmon Chowderp. 9Crab Soupp. 9Lenten Soupp. 9Boiled Fishp. 9Tartar Sauce for Broiled Fishp. 9Dressing for Boiled Fishp. 9Fish a la Delmonicop. 10Codfish Ballsp. 10Fish Soufflep. 10Timbale of Fishp. 10Fish Puffp. 10Salmon Loafp. 10Salmon Cutletsp. 10Salmon Cutletsp. 10Deviled Clams, No. 1p. 11Cucumber Saucep. 11Deviled Clams, No. 2p. 11Escaloped Clamsp. 11Clam Chowderp. 12Toasted Angelsp. 12Fancy Roast Oystersp. 13Shrimps on Toastp. 13Shrimps and Tomatoesp. 13Canape Lorenzop. 13Cream Shrimpsp. 13Creamed Crab or Shrimpsp. 13Deviled Crabp. 13Deviled Crab (Alternate)p. 13Crab Chopsp. 13Crab Stewp. 14Crab Fricasseep. 14Crab Creolep. 14Lobster Cutletsp. 14Lobster a la Newbergp. 14Lobster a la Marylandp. 14Curry of Lobsterp. 15Yorkshire Puddingp. 15Pot Roastp. 16Beefsteak Puddingp. 16Invalid's Steakp. 17Hamburgher Loafp. 17Scotch Collopsp. 17Spiced Beefp. 17Mock Venisonp. 17Ragout of Beefp. 17Savory Ballsp. 17Pigs in Blanketsp. 17