Recipes from Handbook of practical cookery
Records 251 to 300 of 536, in reading order. Each links to a modern interpretation.
German Puddingp. 115Tipsy Cakep. 115Boiled Custardp. 115Apple Hedgehogp. 115Chantillyp. 115Oyster Saucep. 116Egg Saucep. 116Caper Saucep. 116Mint Saucep. 116Tartare Saucep. 117Onion Saucep. 117Bread Saucep. 117Brown Saucep. 118Shrimp Saucep. 118Shrimp Saucep. 118Lobster Saucep. 118Apple Saucep. 118Tomato Saucep. 118Dutch Saucep. 118Brandy Saucep. 119German Sweet Saucep. 119Jam Saucep. 119Lemon Saucep. 119Hard Saucep. 119Custard Saucep. 120Jelly Saucep. 120Jelly with Wine and Cochinealp. 120Wine Saucep. 120Iced Puddingp. 120White Saucep. 120Frozen Pudding Glace', or Tutti-fruttip. 121Lemon Water Icep. 121Strawberry Water Icep. 121Iced Soufflep. 122Iced Soufflep. 122Strawberry Ice-Creamp. 122Vanilla Ice-Creamp. 122Orange Creamp. 123Charlotte Eussep. 123Rice Creamp. 124Velvet Creamp. 124Italian Creamp. 125Snow Jellyp. 125Lemon Jellyp. 126Orange Jellyp. 126Calf's-foot Jellyp. 126Lemon Spongep. 127Apple Transparencyp. 127Walnut Ice-Creamp. 128Green Codling Ice-Creamp. 128