Recipes from A laboratory manual of foods and cookery

Records 101 to 150 of 393, in reading order. Each links to a modern interpretation.

Eggs with Cheese Ip. 44 Eggs with Cheese IIp. 44 Eggs with Cheese IIIp. 44 Cheese Fondue Ip. 44 Cheese Fondue IIp. 44 Cheese Fondue IIIp. 44 Cheese Omelet IIIp. 44 Welsh Rarebit Ip. 45 Welsh Rarebit IIp. 45 Red Bunnyp. 45 Cheese Cakesp. 45 Cheese Souffle with Pastryp. 45 Cheese Custardp. 45 Milk and Cheese Soupp. 45 Vegetable and Cheese Soupp. 45 Cheese with Tomato and Cornp. 46 Italian Ricep. 46 Turkish Pilafp. 46 Cheese Ballsp. 46 Cheese Gingerbread Ip. 47 Cheese Gingerbread Ip. 47 Cheese Gingerbread IIp. 47 Soft-cooked Eggp. 49 Hard-cooked Eggp. 49 Coddled Eggp. 49 Shirred or Baked Eggp. 49 Poached Eggp. 49 Scrambled Eggsp. 49 Eggs a la Goldenrodp. 49 Foamy Omeletp. 49 French Omeletp. 49 Egg-in-Nestp. 50 Scrambled Eggs with Tomato Saucep. 50 Liquid Glass for Preserving Eggsp. 50 Fruit Soufflep. 50 Custard Soufflep. 51 Lemon Soufflep. 51 Corn and Cheese Soufflep. 51 Cheese Soufflep. 51 Meat Soufflep. 51 Rice Croquettesp. 52 Potato Croquettesp. 53 Chicken Croquettesp. 53 Cheese Croquettesp. 53 Nut and Raisin Croquettesp. 53 Beef and Rice Croquettesp. 53 Vegetable Soupp. 56 Brown Soup Stockp. 57 Chicken Soupp. 57 Mongole Soupp. 57