Recipes from Handbook of practical cookery
Records 201 to 250 of 536, in reading order. Each links to a modern interpretation.
Sir Watkin Wynne's Puddingp. 99Bread and Butter Puddingp. 99Llanberries Puddingp. 99Tapioca Puddingp. 100Overton Puddingp. 100Wakefield Puddingp. 101English Plum Puddingp. 101Amber Puddingp. 102Venoise Puddingp. 102Puddingp. 102Triflep. 103Railway Puddingp. 103Chocolate Puddingp. 103Italian Puddingp. 104Apple Dumplingsp. 104Swiss Rissolesp. 104Apple Dumplingsp. 104Pancakesp. 105Peach Sagop. 105Corn Starch Puddingp. 105Rice Puddingp. 106Snowden Puddingp. 107Marrow Puddingp. 107French Puddingp. 107Marmalade Puddingp. 108Ginger Puddingp. 108Seven-Cup Puddingp. 108Family Dumplingp. 108Meringue Puddingp. 109Cream Puddingp. 109Rice Meringuep. 109Glace Puddingp. 109Cold Cabinet Puddingp. 110Plain Suet Puddingp. 110Alexandra Puddingp. 110Strawberry Jam Puddingp. 111Vermicelli Puddingp. 111Devonshire Junketp. 112Lothian Puddingp. 112Turbanp. 112Lothian Puddingp. 112Swiss Apple Puddingp. 112Bakewell Puddingp. 113Derby Puddingp. 113Berlin Puddingsp. 113Fairy Butterp. 114Solid Custardp. 114Solid Custardp. 114Russian Pancakesp. 114French Puddingp. 114