Recipes from Statesmen's dishes; and how to cook them

Records 101 to 150 of 184, in reading order. Each links to a modern interpretation.

Jellyp. 25 Apple Toddyp. 25 Cider Noggp. 25 Meringue Puddingp. 25 Unfermented Grape Juicep. 25 Cabinet Punchp. 25 Fig Puddingp. 25 Mince Piesp. 25 Graham Puddingp. 26 Temperance Punchp. 26 Russian Creamp. 26 Citron Puddingp. 26 New England Indian Puddingp. 27 Snow Puddingp. 27 Lottie's Puddingp. 27 Russian Creamp. 27 Boiled Custardp. 28 Plum Puddingp. 28 Charlotte Russep. 28 Cardinal Richelieu Puddingp. 28 Lemon Cake with Custardp. 29 Wolf Puddingp. 29 Tapioca Custard Puddingp. 29 Charlotte Russep. 29 Sponge Puddingp. 29 Baked Custardsp. 29 Apple Pan Dowdyp. 30 Boiled Pearsp. 30 Apple Tapiocap. 30 Tapioca and Apple Saucep. 30 Plum Puddingp. 31 Cider Jellyp. 31 Dixie Puddingp. 31 Spanish Creamp. 31 Bread Totep. 31 Pumpkin Piep. 32 Pie Crustp. 32 Old-Fashioned Sponge Cakep. 32 German Almond Ringsp. 33 Shakspere Cakep. 33 Angels'-Food Cakep. 33 Harrison Fruit Cakep. 33 Delicate Cakep. 33 Berwick Sponge Cakep. 33 Sponge Cakep. 33 Gingerbreadp. 34 Sunshine Cakep. 34 Mrs. Carlisle's Cakep. 34 Silver Cakep. 34 Gold Cakep. 34