Recipes from What to eat, how to serve it

Records 151 to 200 of 203, in reading order. Each links to a modern interpretation.

Cream Corn Soupp. 54 Stewed Pigeonsp. 54 Fried Bananasp. 54 Apricot Frittersp. 55 Green-Pea Soupp. 55 Asparagus with Eggsp. 55 Cherry Dumplingsp. 55 Fish Chowderp. 55 Raspberry Puddingp. 56 Egg Soupp. 56 Cheese Soupp. 56 Beef d la Modep. 56 Stuffed Beefp. 57 Baked Peach Puddingp. 57 Cauliflower Soupp. 57 Baked Tomatoes and Cornp. 57 Fried Egg-Plantp. 57 Cocoanut Custardsp. 57 Veal Soupp. 58 Stewed Lamb a la Jardinierep. 58 Sliced Peach Piep. 58 Tomato Soup Maigrep. 58 Baked White-Fishp. 58 Rice-and-Pear Puddingp. 58 Potato Pureep. 59 Potato Pureep. 59 Meringued Applesp. 59 Turnip Pureep. 59 Peach-and-Tapioca Puddingp. 59 Salmon Soupp. 59 Stuffed Egg-Plantp. 59 Cream Rice Puddingp. 59 Orange Roly-Polyp. 59 Oyster Soupp. 59 Turkey Soupp. 60 Chocolate Custardsp. 60 Baked Cabbagep. 60 Cup Puddingsp. 60 Corned-Beef Soupp. 61 Baked Cornp. 61 Plain Fruit Puddingp. 61 Canned Green Peasep. 61 Lemon Tartsp. 61 Black Bean Soupp. 61 Scalloped Cauliflowerp. 61 Coffee Jellyp. 61 High Teap. 71 Literary Saladp. 72 Lobster Salmip. 74 French Fish Saladp. 75