Recipes from Manual for army cooks

Records 201 to 250 of 310, in reading order. Each links to a modern interpretation.

Flannel Cakes, No. 2p. 74 Batter Cakes, No. 1p. 74 Buckwheat Cakesp. 74 Rice Cakesp. 75 Pancakesp. 75 Rhode Island Pancakesp. 75 Pie Crust, No. 1p. 75 Plain Duffp. 77 Plain Duffp. 77 Rice Toad-in-the-Holep. 77 Plum Duffp. 77 Baked Rice Puddingp. 77 Rice and Potato Puddingp. 77 Indian-Meal Dumplingsp. 77 Cannon Ballsp. 77 Artillery Piep. 78 Boiled Yeast Dumplingp. 78 Plum Pudding, No. 1p. 78 Plum Pudding, No. 2p. 78 Plum Pudding, No. 3p. 79 Plum Pudding, No. 4p. 79 Boiled Omaha Puddingp. 79 Boiled Roll Puddingp. 79 Boiled Apple Puddingp. 79 Roly-Polyp. 80 Boiled Batter Puddingp. 80 Boiled Cornstarch Puddingp. 80 Boiled Indian-Meal Puddingp. 80 Baked Batter Puddingp. 81 Brown Bettyp. 81 Baked Cornstarch Puddingp. 81 Baked Rice Pudding, with Eggsp. 81 Baked Cracker Puddingp. 82 Baked Rice Pudding, without Eggsp. 82 Baked Apple Puddingp. 82 Baked Bread Puddingp. 82 Baked Bread-and-Fruit Puddingp. 82 Baked Apple Puddingp. 82 Baked Apple Dumplingsp. 83 Baked Pumpkin Puddingp. 83 Baked Hominy Puddingp. 83 Doughnutsp. 83 Common Crullersp. 84 Apple Saucep. 84 Hot Sauce, No. 3p. 84 Hot Sauce, No. 4p. 84 Spanish Stewp. 85 Spanish Steakp. 85 Estufadop. 85 Dried Beef, with Peppersp. 85