Recipes from European and American cuisine

Records 201 to 250 of 1,356, in reading order. Each links to a modern interpretation.

Farina Dumplings for Soupp. 57 Dumplings for Soupp. 57 Sponge Dumplings for Soupp. 57 Sponge Dumplings with Cheesep. 57 Sponge Dumplings for Fricasseesp. 58 Bread Dumplingsp. 58 Chicken Forcemeat Ballsp. 58 Fine Chicken Forcemeat Dumplingsp. 59 Teal Forcemeat Ballsp. 59 Teal Forcemeat Balls à la Françaisep. 59 Dumplings for Fruit and Wine Soupp. 59 Egg Ballsp. 59 Fish Forcemeat Ballsp. 59 Sausage Forcemeat Ballsp. 59 Turtle Forcemeat Ballsp. 60 Oyster Forcemeat Ballsp. 60 Crab Forcemeat Ballsp. 60 Rice Ballsp. 60 Forcemeat Balls of Fresh Pork and Vealp. 60 Decorated Forcemeat Dumplingsp. 60 Bordelaise Saucep. 61 Horseradish Saucep. 61 Sauce PoiTradep. 62 Fine Sauce Hollandaisep. 62 Sauce Hollandaisep. 62 Helgalander Saucep. 62 Sauce Piquantep. 63 Sauce Matelotep. 63 Tomato Sauce à l'Alemandep. 63 Balsam Saucep. 63 Brown Onion Saucep. 63 Tomato Sauce à la Françaisep. 63 Onion Saucep. 63 Champagne Saucep. 63 White Onion Saucep. 64 Sirup Saucep. 64 Spanish Saucep. 64 Olive Saucep. 64 Polish Saucep. 64 English Bread Saucep. 65 Oyster Saucep. 65 Mushroom Sauce No. 1p. 65 Mushroom Sauce No. 2p. 65 German Cherry Saucep. 66 Cumberland Saucep. 66 Béchamel Saucep. 67 Supreme Saucep. 67 Cream Saucep. 68 Shrimp Saucep. 69 Paprika Saucep. 69