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American cookbook, 1886
Page 134
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53. Blancmange 54. Arrowroot Blancmange 56. Short Bread 57. White wine whey 58. Arrowroot cakes 59. Lemon Cheesecakes 60. A plain Lunch Cake Horse Radish Sauce 63. Norfolk Ginger Beer 64. Boiled Carrot Pudding 65. Bramble Jelly 66. Preserve a la Mode 67. Lemon roll Pudding. To Take out stains 68. Plain Plum Pudding 69. Barley Water 70. Wine Jelly 71. Chutney Sauce 72. Pomatum
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53. Blancmange 54. Arrowroot Blancmange 56. Short Bread 57. White wine whey 58. Arrowroot cakes 59. Lemon Cheesecakes 60. A plain Lunch Cake Horse Radish Sauce 63. Norfolk Ginger Beer 64. Boiled Carrot Pudding 65. Bramble Jelly 66. Preserve a la Mode 67. Lemon roll Pudding. To Take out stains 68. Plain Plum Pudding 69. Barley Water 70. Wine Jelly 71. Chutney Sauce 72. Pomatum
Szathmary Culinary Manuscripts and Cookbooks
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