Recipes from La cuisine creole

Records 201 to 250 of 516, in reading order. Each links to a modern interpretation.

Pickled Onionsp. 46 Pickled Cabbagep. 46 Chow-Chow Picklep. 46 Pickled Cauliflowerp. 47 Pickled Lemonsp. 47 Premium Mustard Picklep. 47 Tomato Sauce Picklep. 47 Walnut Picklep. 47 Pickled Oystersp. 47 Country Green Picklep. 48 Plain Peach Picklep. 48 Peach Picklesp. 48 Peach Mangoesp. 48 Melon Mangoesp. 49 To Make Rising with Yeast Cakep. 49 Potato Breadp. 50 Miss Beechee's Potato Yeastp. 50 Salt Rising Yeastp. 50 Another Potato Yeast Without Hopsp. 50 Yeast with Hopsp. 50 Home-Made Yeastp. 50 Salt or Milk Rising for Breadp. 51 A Very Nice Potato Breadp. 51 Hard Fig-Leaf Yeast Made Without Hopsp. 51 To Make Good Breadp. 51 To Make a Loaf of Good Breadp. 51 Raised Wheat Bread with Potatoesp. 52 Light Bread, Invariably Goodp. 52 Light Breadp. 52 Excellent Family Breadp. 52 Sponge Breadp. 52 Rye and Indian Bread for Dyspepticsp. 52 Graham Breadp. 52 Miss Shattuck's Brown Breadp. 52 Boston Brown Breadp. 52 Corn Batter Breadp. 53 Mississippi Corn Breadp. 53 Soda or Milk Biscuitp. 53 Sponge Biscuit with Yeastp. 53 Rich Soda Biscuit with Cream of Tartarp. 53 A Nice Way to Make Yeast Powder Biscuitp. 53 Sponge Biscuit without Yeast, Made with Creamp. 53 Virginia Rollsp. 53 Cream of Tartar Biscuit for Breakfastp. 53 Milk Biscuit or Rollsp. 53 Nice Rolls or Light Biscuitp. 54 Light Flour Puffs for Breakfastp. 54 Rice Cakesp. 54 Bolls for Breakfastp. 54 Fine Rollsp. 54