Recipes from Foods, their selection and preparation

Records 1 to 50 of 158, in reading order. Each links to a modern interpretation.

Cream Candiesp. 33 Fondantp. 34 Fudgep. 37 Panocha or Pralinesp. 37 Nut Brittlesp. 38 Caramelsp. 39 Divinityp. 39 Jellied Fruit Candiesp. 40 Dried Fruit Compotep. 52 Puddingp. 57 Medium White Saucep. 58 Cream Soupp. 59 Baked Beetsp. 70 Hollandaise Saucep. 73 Hollandaise Saucep. 73 Stuffed and Glazed Vegetablesp. 73 Glazed Vegetablesp. 73 Water-Glass Method for Preserving Eggsp. 92 Hard-Cooked Eggsp. 94 Soft-Cooked Eggsp. 94 Poached Eggsp. 95 Fried Eggsp. 96 Shirred or Baked Eggsp. 96 Shirred or Baked Eggsp. 96 Scrambled Eggsp. 96 Fluffy Omeletp. 97 Soufflesp. 97 Cream-Sauce Omeletsp. 98 Soufflep. 98 Mock Sponge Cakep. 100 Sponge Cakep. 100 Angel Food Cakep. 100 Thin French Custardp. 104 Reconstituted Dried Milkp. 114 Buttermilk from Reconstituted Skim Milkp. 114 Cream of Tomato Soupp. 115 Buttermilk Lemonadep. 115 Welsh Rabbitp. 123 Welsh Rabbitp. 123 Cheese Soufflep. 124 Plain Ice Creamp. 147 Ice Cream with Starch or Flourp. 147 Frozen Custardp. 147 French Ice Creamp. 147 Moussep. 147 Fruit Moussep. 147 Velva Fruitp. 147 Parfaitp. 147 Mayonnaisep. 151 Mayonnaisep. 153