Recipes from Science of food & cookery

Records 151 to 200 of 436, in reading order. Each links to a modern interpretation.

Brown Gravyp. 91 Tomato Saucep. 92 Tomato Cream Saucep. 92 Creole Saucep. 92 Fine Herbs Saucep. 92 Lemon Saucep. 92 Brazil Nut Saucep. 92 Mint Saucep. 92 Vanilla Saucep. 92 Custard Saucep. 93 Shell Peasp. 94 String Beansp. 94 New Asparagusp. 94 Asparagus Tips and New Peasp. 94 Stewed Tomatop. 94 Breaded Tomatop. 94 Baked Tomatop. 94 Scalloped Tomatop. 94 Corn on Cobp. 94 Stewed New Cornp. 95 Green Corn with Bell Peppersp. 95 Baked Cream Cornp. 95 Baked Ear Cornp. 95 Stewed Carrots, Plainp. 95 Stewed Carrots, Italian Stylep. 95 Carrots in Creamp. 95 Carrots with Egg Saucep. 95 Carrots and Green Peasp. 95 Carrots with Tomatoesp. 95 Carrots with Tomatoesp. 95 Stewed Vegetable Oyster No. 2p. 96 Beets Italian Stylep. 96 Breaded Carrotsp. 96 Stewed Vegetable Oyster No. 1p. 96 Scalloped Vegetable Oysterp. 96 Stewed Beetsp. 96 Buttered Beetsp. 96 Buttered Beetsp. 96 Scalloped Beetsp. 96 Creamed Spinachp. 97 Summer Squashp. 97 Baked Stuffed Squashp. 97 Scalloped Summer Squash No. 1p. 98 Scalloped Summer Squash No. 2p. 98 Baked Summer Squashp. 98 Scalloped Eggplant No. 1p. 98 Scalloped Eggplant No. 2p. 98 Baked Eggplantp. 98 Breaded Eggplantp. 99 Stewed Celery with Peasp. 99