Recipes from Practical household cookery

Records 201 to 250 of 661, in reading order. Each links to a modern interpretation.

Purée of Turnipsp. 49 Purée of Dry Peasp. 49 Purée of Chestnutsp. 49 Purée of Sorrelp. 49 Boiled Eggsp. 50 Eggs with Brown or Black Butterp. 50 Eggs Friedp. 50 Eggs Friedp. 50 Eggs with Cream and Butterp. 50 Eggs au Platp. 50 Poached Eggsp. 50 Eggs au Plat with Tomatoesp. 50 Eggs a la Tripep. 50 Eggs au Gratinp. 51 Eggs a la Dauphinep. 51 Eggs Brouillés with Asparagus Pointsp. 51 Eggs with Saucep. 51 Eggs a l'Aurorep. 52 Plain Omelet with Parsleyp. 52 Omelet with Ham or Baconp. 52 Omelet with Onionp. 53 Omelet with Tomatoesp. 53 Omelet with Fishp. 53 Omelet with Kidneysp. 53 Omelet with Cheesep. 53 Omelet with Cheese, No. 2p. 53 Omelet with Oystersp. 53 Omelet Piemontaise or Fonduep. 53 Bread Panadap. 54 Rice Panadap. 54 Rice Panadap. 54 Semolina Panadap. 54 Breadingp. 54 Veal Forcemeatp. 54 Garnish of Chesnutsp. 56 Garnish of Glazed Carrotsp. 56 Garnish of Glazed Onionsp. 56 Garnish of Cucumberp. 57 Garnish of Broad Beansp. 58 Garnish of French Beansp. 58 Garnish of White Haricot Beansp. 58 Garnish of Brussels Sproutsp. 58 Garnish of Jerusalem Artichokesp. 58 Garnish of Braized Cabbagesp. 58 Garnish of Stewed Red Cabbagesp. 59 Garnish of Sauerkrautp. 59 Garnish of Mushroomsp. 60 Garnish of Cocks-Combsp. 60 Garnish of Chicken's Liversp. 60 Garnish of Musselsp. 60