Recipes from A laboratory manual of foods and cookery

Records 201 to 250 of 393, in reading order. Each links to a modern interpretation.

Oyster Fricasseep. 72 Lobster Newburgp. 72 Devilled Crabsp. 72 Plain Muffinsp. 74 Baking Powder Biscuitsp. 75 Plain Pastep. 75 Plain Cakep. 75 Sponge Cakep. 75 Fermentation of Molassesp. 78 Action of Yeast on Breadp. 78 White Bread - Quick Processp. 81 White Breadp. 81 Graham Breadp. 81 Graham Bread IIp. 81 Nut Bread Ip. 82 Boston Brown Bread - Steamedp. 82 Brown Bread I - Bakedp. 82 Brown Bread IIp. 82 Hot Cross Bunsp. 82 Nut Bread IIp. 82 Nut Bread IIIp. 82 Parker House Rollsp. 82 Dorcas Rollsp. 83 Bread Sticksp. 83 Hot Cross Bunsp. 83 Luncheon Rollsp. 83 Griddlecakes (Sweet Milk)p. 84 Waffles (Sweet Milk)p. 84 Swedish Timbale Casesp. 85 Swedish Timbale Casesp. 85 Frittersp. 85 Doughnuts Ip. 85 Doughnuts IIp. 85 Comfortsp. 86 One-egg Muffinsp. 86 Wheat Muffinsp. 86 Entire Wheat or Graham Muffinsp. 86 Corn Meal Muffinsp. 86 Berkshire Muffinsp. 86 Hominy Sticksp. 86 Bran Muffinsp. 86 Bran Muffins with Cornp. 86 Rice Muffinsp. 86 Blueberry Muffinsp. 86 Southern Ponep. 86 Southern Spoon Corn Breadp. 86 Graham Popoversp. 87 Noodlesp. 87 Popoversp. 87 Cream Puffs Ip. 87