Recipes from The Worcester domestic science school's one year course laboratory cook book

Records 401 to 450 of 554, in reading order. Each links to a modern interpretation.

Charlotte Russep. 86 Date Fillingp. 86 Caramel Puddingp. 86 Irish Moss Blanc Mangep. 87 Foamy Saucep. 87 Foamy Saucep. 87 Floating Islandp. 87 Floating Islandp. 87 Banana Puddingp. 87 Chocolate Bread Puddingp. 87 Fig Puddingp. 87 French Fruit Puddingp. 87 Steamed Fruit Pudding, No. 2p. 88 Apple and Brown Bread Puddingp. 88 Cocoanut Snow Puddingp. 88 Indian Puddingp. 88 Dutch Apple Puddingp. 88 Suet Puddingp. 89 Norwegian Prune Puddingp. 89 Custardp. 89 Prune Whipp. 89 Prune Whipp. 89 Chocolate and Almond Puddingp. 89 Circassian Puddingp. 89 Foam Saucep. 89 Ginger Puddingp. 89 Snowballsp. 89 Cherry Tapiocap. 90 Whipped Cream Saucep. 90 Apple Porcupinep. 90 Maple Moussep. 90 Apple Charlottep. 90 Tapioca Creamp. 90 Mosaic Jellyp. 91 Lemon Jellyp. 91 Rolled Wafersp. 91 Prune Whipp. 92 Circassian Puddingp. 92 Foam Saucep. 92 Chocolate and Almond Puddingp. 92 Ginger Puddingp. 92 Snowballsp. 92 Cherry Tapiocap. 92 Whipped Cream Saucep. 92 Whipped Cream Saucep. 92 Chocolate and Almond Puddingp. 93 Chocolate Cornstarch Puddingp. 93 Chocolate Cornstarch Puddingp. 93 Coffee Ice Creamp. 93 Browniesp. 93