Recipes from Miss Parloa's new cook book and marketing guide
Records 351 to 400 of 701, in reading order. Each links to a modern interpretation.
Chocolate Roll Puddingp. 127Ground Rice Puddingp. 127Rice Puddingp. 127German Puffsp. 128Sauce for German Puffsp. 128Down-Bast Puddingp. 128Amber Puddingp. 128Fig Puddingp. 128Date Puddingp. 129Apple Tapioca Puddingp. 129Baked Apple Puddingp. 129Dutch Apple Puddingp. 129Apple Soufflep. 129Apple and Rice Puddingp. 129Eve's Puddingp. 130Eve's Puddingp. 130Batter and Fruit Puddingp. 130Delicate Indian Puddingp. 130Amherst Puddingp. 130Swiss Puddingp. 130Royal Puddingp. 130Indian and Apple Puddingp. 130Cold Tapioca Puddingp. 131Danish Puddingp. 131Black Puddingp. 131Almond Puddingp. 131Jenny Lind Puddingp. 132Peach Meringue Puddingp. 132Apple Meringue Puddingp. 132Frozen Cabinet Puddingp. 133Peach Puddingp. 133Orange Puddingp. 134Orange Pudding, No. 2p. 134Royal Diplomatic Puddingp. 134Bird's Nest Puddingp. 135Quince Iced Puddingp. 135Princess Puddingp. 136Apple Porcupinep. 136Rich Wine Saucep. 137Creamy Saucep. 137Vanilla Saucep. 138Molasses Saucep. 138Caramel Saucep. 138Quince Saucep. 138Apricot Saucep. 138Blanc-Mange Made with Sea Moss Farinap. 139Blanc-Mange Made with Isinglassp. 139Blanc-Mange Made with Gelatinep. 139Chocolate Blanc-Mangep. 139Cream a la Versaillesp. 139