Recipes from The official handbook for the National Training School for Cookery
Records 201 to 250 of 293, in reading order. Each links to a modern interpretation.
Phim Puddingp. 124Tapioca and Applesp. 124Boiled Lemon Puddingp. 125Semolina Puddingp. 125Semolina Puddingp. 126Baked Batter Pudding with Fruitp. 126Cold Cabinet Puddingp. 126Suet Puddingp. 127Yorkshire Puddingp. 128Fig Puddingp. 128Marmalade Puddingp. 129Ginger Puddingp. 129Bread-and-Butter Puddingp. 130Apple Amber Puddingp. 130Baked Plum Puddingp. 131Suet Puddingp. 131Norfolk Dumplingsp. 132Wine Jelly from Calf's Feetp. 132Aspic Jellyp. 133Water Jelly with Iceland Mossp. 135Milk Jelly from Cow-Heelp. 136Jelly and Stew from Ox Footp. 136Ox-foot Jellyp. 137Stew of the Meat of the Footp. 138Apple Jellyp. 138Apple Jellyp. 139Charlotte Russep. 139Vanilla Creamp. 139Strawberry Creamp. 140Charlotte Russep. 141Vanilla Soufflep. 141Wine Sauce for Soufflep. 141Custard Sauce for Soufflep. 141Cheese Soufflep. 143Omelette Souffleep. 143Potato Soufflep. 143Soufflép. 144Sweet Omelettep. 145Savoury Omelettep. 145Maccaroni with Milkp. 146Stewed Maccaronip. 146Maccaroni Stewedp. 146Cheese Strawsp. 147Pickled Cabbagep. 147Pickle for Meatp. 148Sultana Cakep. 148German Pound Cakep. 148Plain Cakep. 149Plum Cakep. 149Seed Cakep. 149