Recipes from The Swedish, French, American cook book
Records 2,401 to 2,450 of 2,454, in reading order. Each links to a modern interpretation.
Preserved Plumsp. 622Preserved Cherriesp. 622Preserved Rhubarbp. 622Spiced Grapesp. 622Brandied Peachesp. 623Pickled Peachesp. 623Cherry Syrupp. 623Strawberry Syrupp. 623How to Preserve Spinachp. 623How to Preserve Tomatoesp. 624How to Preserve Cornp. 624How to Preserve Asparagusp. 624Pickled Beets (Betteraves marinees)p. 625How to Preserve Peasp. 625How to Preserve String Beansp. 625Tomato Catsup (Sauce piquante a la Tomate)p. 625Pickled Green Tomatoes (Tomates vertes marinees) a la Mariap. 625Chow-chow a la Mariap. 626Fondant Frostingp. 626How to Make Caramel for Flavoring and Coloringp. 626Boiled Orange Frostingp. 627Boiled Strawberry and Raspberry Frostingsp. 627Boiled Caramel Frostingp. 627Caramel Transparent Icingp. 627Caramel Icingp. 627Boiled Frostingp. 627Water Frostingp. 627Chocolate Cream Frostingp. 628Orange Water Frostingp. 628Strawberry and Raspberry Water Frostingsp. 628Caramel Water Frostingp. 628Boiled Chocolate Frostingp. 628Chocolate Cream Frostingp. 628Chocolate Water Frostingp. 628Mocha Coffee Water Frostingp. 628Boiled Mocha Coffee Frostingp. 628Butter Mocha Coffee Frostingp. 629Royal Frostingp. 629Boiled Maple Sugar Frostingp. 629Maple Sugar Water Frostingp. 629Royal Honey Frostingp. 629Royal Port Wine Frostingp. 630Nut Caramels (Caramels aux Noisettes)p. 630Cream Candies (Bonbons a la Creme)p. 630Walnut Chocolate Candies (Bonbons au Chocolat et aux Noix)p. 630Chocolate Candyp. 630Sugar Basket (Corbeille de Sucre)p. 630Nugget Basket (Corbeille de Nougat)p. 630Peppermints (Bonbons a la Merithe poivree)p. 631Nuggets (Nougat)p. 632