Recipes from The European cookbook for American homes (from Italy, Spain, Portugal and France)

Records 101 to 150 of 503, in reading order. Each links to a modern interpretation.

Sweet Dumplings (Gnocchi Dolci)p. 31 Sweet Dumplings (Gnocchi Dolci)p. 31 Cornmeal Fritters (Fritelle di Polenta)p. 31 Sweet Pasties (Dolce Ravioli)p. 32 Farina Soufflep. 32 Genoese Pastry (Torta di Genovese)p. 32 Corn Meal Souffle (Soufflet di Farina)p. 32 Pastry Doughp. 32 Chestnut Fritters (Fritella di Castagna)p. 32 Cherry Frittersp. 32 Pine Nut Tarts (Torta col Pinoli)p. 32 Almond Pudding (Budino di Mandorle)p. 33 Almond Puddingp. 33 Vermicelli Puddingp. 33 Black Puddingp. 33 Chocolate Puddingp. 34 Little Cream Puddingsp. 34 Milk of Almond Rice Puddingp. 34 Tapioca Puddingp. 34 Tutti-Frutti Conservep. 35 Italian Cottage Cheese (Formaggio)p. 35 Olla Podridap. 43 Royal Soup (Sopa Real)p. 43 Seed Broth (Caldo Semilla)p. 44 Cold Milk Soup (Sopa de Leche Frio)p. 44 Frogs Leg Soup (Caldo de Ronas)p. 44 Fish Soup (Sopa de Fez)p. 44 Fifteen-Minute Soup (Sopa al Cuarto de Hora)p. 45 Fifteen-Minute Soup (Sopa al Cuarto de Hora)p. 45 Economical, or Poor Man's Soup (Sopa Economicd)p. 45 Vegetable Soup (Potaje)p. 45 Garlic Soup (Sopa de Ajo)p. 46 Snow Soup (Sopa de Nieve)p. 46 Thick Soup of Liver (Chanfaina)p. 46 Almond Soup (Sopa de Almendras)p. 47 Chestnut Puree (Sopa de Castanhas)p. 47 Spanish Stew (Olla Pudrida or Cocido Español)p. 48 Olla con Trigop. 49 Olla a la Malagap. 50 Galician Stew (Caldo Gallego)p. 50 Stock for Boiling Fishp. 50 Roast Shad (Alosa Asada)p. 50 Cod in Sauce (Meluza en Salsa)p. 51 Harlequin of Cod (Arlequin de Merluza)p. 51 Codfish with Cream Sauce (Abadejo con Nata)p. 51 Codfish Pie (Pastel de Merluza)p. 51 Salt Codfish with Honey (Bacalao con Miel)p. 52 Grilled Mackerel (Esconbro en Parillas)p. 52 Bream with Sauce (Besugo al Jugo)p. 52 Bream Supreme (Besugo Excelso)p. 52