Recipes from A laboratory manual of foods and cookery

Records 51 to 100 of 393, in reading order. Each links to a modern interpretation.

Chili Saucep. 22 Pickled Tomatoesp. 22 Sweet Picklep. 22 Cucumber Picklep. 22 Red Pepper Picklep. 22 Apples in Sirup with Ricep. 25 Apples in Sirup with Rice Ip. 25 Oatmeal with Datesp. 26 Apple Tapiocap. 26 Cornstarch Puddingp. 26 Baked Indian Puddingp. 26 Coffee Sago Puddingp. 26 Orange Puddingp. 26 Rice Puddingp. 27 Shredded Wheat Puddingp. 27 Buttered Beetsp. 31 Glazed Carrots with Peasp. 31 Corn Puddingp. 31 Buttered Cabbagep. 31 Cabbage with Hamp. 31 Creamed Cabbagep. 31 Cabbage with Custardp. 31 Stuffed Baked Potatoesp. 31 Stuffed Baked Potatoesp. 31 Dried Lima Beansp. 31 Potato Applesp. 31 Potato Puffp. 32 Potato Soufflep. 32 Glazed Sweet Potato Ip. 32 Sweet Potato Puffp. 32 Glazed Sweet Potato IIp. 32 Browned Parsnipsp. 32 Stuffed Peppersp. 32 Vegetables en Casserole Ip. 32 Squash Soufflep. 32 Baked Summer Squashp. 32 Vegetables en Casserole IIp. 33 Eggplant en Casserolep. 33 Boston Baked Beansp. 33 Dried Lima Beansp. 33 Stewed Lentilsp. 33 White Saucep. 33 Scalloped Tomatoesp. 34 Scalloped Applesp. 34 Cream of Tomato Soupp. 34 Black Bean Soupp. 35 Bean Soupp. 35 Chocolate Custardp. 41 Tapioca or Rice Custardp. 41 Bread Puddingp. 41