Recipes from Principles of food preparation

Records 1 to 50 of 154, in reading order. Each links to a modern interpretation.

Meat Ballsp. 4 Oysters, Steamed and Broiledp. 5 Soft-Cooked and Baked Eggsp. 5 Baked and Steamed Tomatoesp. 5 Baked and Steamed Applesp. 5 Baked and Steamed Peachesp. 5 Baked and Steamed Bananasp. 5 Mashed Potatoesp. 7 Potatoes with Cheesep. 7 Medium White Saucep. 7 Buttered Crumbsp. 7 Baked Potatoes with Cheesep. 8 Boiled Ricep. 8 Steamed Ricep. 9 Baked Ricep. 9 Fig Marmalade to Serve with Ricep. 9 To Boil Cabbagep. 10 Escalloped Cabbage with Tomatop. 10 Escalloped Cabbage with Cheesep. 10 Tomato Saucep. 10 Buttered Onionsp. 10 Spinach in Croustadep. 11 Mashed Turnipsp. 11 To Make Croustadesp. 11 Creamed Carrotsp. 11 Boiled Squashp. 11 Boiled Parsnipsp. 11 Apple Compotep. 13 Ginger Pearsp. 14 Cranberry Saucep. 14 Green Peasp. 14 Green Peasp. 14 Apple Jellyp. 14 Jelly from Apple Parings vs. Jelly from Apple Fleshp. 14 Jelly from Turnips or Carrotsp. 15 Egg Lemonadep. 16 Soft Custardp. 16 Baked Custardp. 17 Foamy Omeletp. 17 Lemon and Coffee Jelliesp. 20 Strawberry Whipp. 20 Pineapple Jellyp. 21 Chicken Jelly or Calves' Foot Jellyp. 21 Hollandaise Saucep. 25 Drawn Butter Saucep. 25 Drawn Butter Saucep. 25 Piquante Saucep. 26 Oyster Stewp. 28 Oyster Soupp. 28 Creamed Oystersp. 28