Recipes from Principles of cookery

Records 1 to 50 of 55, in reading order. Each links to a modern interpretation.

Gelatine Jellyp. 8 Coffeep. 11 Junket or Rennet Custardp. 17 White Saucep. 21 Brown Saucep. 21 Poached Eggs on Fish Ballsp. 25 Sponge Cakep. 26 Popoversp. 27 Braised Meatp. 30 Breadp. 40 Breadp. 42 Boston Brown Breadp. 44 1-2-3-4 Cakep. 65 Teap. 81 Coffeep. 81 Stockp. 81 Restoring Dried Fruits and Vegetablesp. 81 Dutch or Hollandaise Saucep. 82 Brown Sauce for Roast or Pan Broiled Meatsp. 82 Welsh Rarebitp. 82 Corn Starch Blanc Mangep. 82 Irish Moss Blanc Mangep. 83 Baked Custardsp. 83 Ice Creamp. 84 Lemon Icep. 84 Pineapple Sherbetp. 84 Mousse or Parfaitp. 84 Junketp. 84 Soft Cooked Eggsp. 85 Hard Cooked Eggsp. 85 French Omeletp. 85 Puffy Omeletp. 85 Meringues or Kissesp. 86 Fruit Soufflesp. 86 Fruit Soufflesp. 86 Sponge Cakesp. 86 Cream Puffsp. 86 Biscuitp. 86 Muffinsp. 87 Boston Brown Breadp. 87 Plain Cake (Lightning Cake)p. 88 Cookiesp. 88 Gingerbreadp. 88 Doughnutsp. 88 Plain Pastryp. 88 Coffee Cakep. 88 Escalloped Fish or Meatp. 91 Fish Ballsp. 91 Corn Meal Mushp. 91 Rice Croquettesp. 92