Recipes from The Swedish, French, American cook book
Records 2,001 to 2,050 of 2,454, in reading order. Each links to a modern interpretation.
Apples with Rice, a la Sultanap. 523Fig with Pastry, a la Chantillyp. 523Creamed Fig in Aspic, a la Pompadourp. 523Charlotte Russe with Figs, a la Chantillyp. 524Compote of Fig with Almond, a la Charlottep. 524Aspic of Grape Fruit a la Waldep. 524Glazed Pears a la Sultanap. 524Pudding of Figs in Aspic, a la Cabinetp. 524Chartreuse of Fig in Aspic, a la Ethelp. 524Chartreuse of Figp. 524Pineapple Sponge a la Comte de Beaujeup. 525Stuffed Pears with Chocolate, a la Barnegatp. 525Stuffed Pears a la Surprisep. 526Pears Stuffed with Sultanas, a la Evap. 526Stuffed Glazed Pears with Cream of Almonds, a la Gimop. 526Pears with Port Wine, a la Charlottep. 526Charlotte Russe a la Dianap. 527Farina Blanc-mange (Blanc-manger a la Farine)p. 527Lemon Snow Pudding with Banana in Aspicp. 528Stuffed Bananas with Raspberry, a la Bretap. 528Banana Omelet (Omelette aux Bananes) a la Surprisep. 528Banana in Aspic, a la Stockholmp. 528Aspic of Orange (Aspic d’ Orange) a la Charlottep. 529Orange Snow Pudding, a la Mabelp. 529Orange Bavarian (Orange a la Bavaroise)p. 529Orange Charlotte in Aspic, a la Parisiennep. 529Orange Baskets with Jelly, a la Upsalap. 530Orange Cake (Gateau a l'Orange) a la Ericsson Hammondp. 530Fruit Cake (Gateau aux Fruits) a la Chantillyp. 531Fruit Omelet (Omelette aux Fruits) a la Surprisep. 531Cream of Huckleberries (Creme de Myrtille) a la Europeennep. 532Fruit Salad (Salade de Fruits) a la St. Louisp. 532Macedoine Fruit a la Bavarianp. 532Fruit Pastries (Tourtes) a la Fanchonettep. 532St. Honore Cake (Gateau St. Honore) a la Hammondp. 532Fruit Cake (Gateau ieuillete aux Fruit) a la Hildurp. 533Prune Pudding (Pouding aux Pruneaux) a la Valoisp. 533Prune Pudding (Pouding aux Pruneaux) a la Valoisp. 533Prune Pudding in Aspic, a la Lydiep. 533Prune Pudding with Cream, a la Gimop. 534Coffee Blanc-mange in Aspic, a la Tecklap. 535Cream of Coffee (Creme de Cafe) a la Charlottep. 535Charlotte Russe in Aspic of Coffee, a la Ebba Monkp. 535Cream of Claret (Creme de Bordeaux) a la Charlottep. 535Cream of Claret (Creme de Bordeaux) a l’Anglaisep. 535Cream (Creme) a la Valoisp. 536Golden Cream (Creme d’Or) a la Gimop. 536Charlotte Russe with Claret, a la Pompadourp. 536Lemon Foam a la Watermelonp. 537Ribbon Pudding a la Royalep. 537