Recipe Archive.

Recipes from posts to the end of OCTOBER 2007 have been added.

Recipes are listed according type and date.

Not all of the recipes link to a specific story, some are extra - just for the fun of it, so please do enjoy.

NEW recipes will be added to the bottom of each list, so if you haven't stopped by for a while, that's the place to look. Yes - in some ways an alphabetical list would be easier - but the old recipe names do not lend themselves to alphabetising that would make a great deal of sense today, and besides, it would be very time consuming .....

The database of freely available Online Historic Cookbooks is also available to download as a pdf, if you are interested. Ifyou would rather have the list in the form of an Excel spreadsheet, email me at theoldfoodieATfastmailDOTfm and I will send it to you.

RECIPES BY TYPE

Meat.
Fillet of boar au chasseur. (1868)
Slippery Bob. (1864)
To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef.(1660)
Imitation Bologna Sausage (1856)
Broiled Meat Cakes. (1896)
Hamburg Steaks. (1896)
Venison to counterfeit another. (1705)
Veterinary Students Meatloaf (horsemeat).
To roast a Cows Udder (Markham, 1683)
For to stewe mutton. (1545)
To stew a Filet of Beef the Italian Fashion.(1724)
Savoury Meat Roll. (1940’s)
To boyl a Leg of Veal and Beacon. (1682)
Stir-Fried Dog with Coconut Milk. (Hopkins, Extreme Cuisine)
A Baked Irish Stew.(1845)
Foie Gras Souvarov.
Sweetbread Croquettes.(1919)
Turkish Pilaf with Cooked Meat.(1918)
Savaloys (1856)
Charlet. (14thC)
Mrs Rawson’s Roast Bandicoot. (1890-1907)
Chartreuse of Mutton. (1890’s)
Hash (Mutton) (1890’s)
Kidney Fritters. (1870’s)
Grenade (1705)
(Mutton) Another French Way, call’d, St. Menehout. (1796)
To make a Pudding of Wine in guts. (1660)
Rabbits Surprised (1800)
Sweetbreads à la St.Cloud. (Francatelli, 1860)
Venison how to recover when tainted. (1673 Wooley)
To keep Venison nine or ten months good and sweet. (1664 Wooley)
Jerked Meat (1867)
To Roast a Gigget of Mutton. (1615)
Potato Pasty. (Beeton 1861)
Roast Kid. (1864)
Stewed Salt Beef and Pork a la Omar Pasha. (Soyer, 1855)
To make rare Bartlemas beef. (Wolley 1664)
To dresse a Hare or Cunny in brothe, with a pudding in their bellyes. (1588)
To broil Mutton Chops (1782)
To Roast a Hare.(1747)
Surloin Dauphine Fashion. [1769]
Rabbit Surprise. [1940’s]
A hare stewed. [1759]
Stuffed Dormouse. [Apicius]
How one should make Zervelat. [1553]
If you would make good bratwurst. [1553]
For making Force-meat Balls. [1770]
Mortrews. [1395]
Hot-Pot.(1927)
To bake the Ears, Feet, the Nose-part, Mugget, or gristly lean Parts of a Hock of Pork. (1750)
The Farmers Way of dressing a Porker's Head, Feet, and Ears.(1750)
Tournedos Rossini
A sea Pie.(1831)
A Moorish method of cooking beef, as described by Captain Riley, the shipwrecked mariner.(1831)
To stew a Neats Tongue whole.[1660]
Braised Roll of Beef, a la Flamande.[1860]
Timbale à la Romaine. [1781]
Yankee Meat Cakes [1939]
To roast a Hind-quarter of PIG in Lamb-fashion [1790]
To dress a Beef-Stake, sufficient for two Gentlemen, with a fire made of two newspapers.[1796]
Young Wildboare, or Grice.[1653]
Loyne of Stagge. .[1653]
Pig White Monks Fashion. [1769]
To Make an Olio Podrida. [1660]
Puree of Fowl. [1859]
Veal Cutlets (steak) and Sauce [1920s]
Heart, Calf’s [Roast] [1870’s]
Liver, Fried. [1870’s]
Kidney Fritters. [1870’s]
Receipt for dressing a Turtle [1776]
Stewed Salt Beef And Pork A La Omar Pasha [1855]
To preserve tripe to go to the East-Indies.[1763]
Mince Scramble. [1947]
Camel’s Feet Vinaigrette. [Larousse, 1961]
Roast Camel’s Hump. [Larousse, 1961]
Camel Stew (humourous)
Potted Ham [1861]
Lamb’s Fry.[1792]
Toad in a Hole.[1792]
To mumble Rabbets and Chickens.[1728]
How To Pickle Meat. [1885]
Corned-Beef Hash, New-England Style. [1885]
Mutton Pudding. [1824]
Rabbit and Caviare. [1859]
Rabbit and Laver. [1859]
Tomato Beef. [1879]
To bake a Pigge. [1591]
Meat Or Sausage Rolls [1861]
To Make Sausages.[1861]
To make a Ragout of Pork Chops. [1793]
A Cabbage Pudding. [1767] [meat]
Soyer’s Hundred Guinea Dish [1850]
Mock Brawn. [1792]
Exeter Stew. [1939]

Poultry & other Birds.
Ortolans (1702)
Goose roasted. (1778)
Stewed Pheasant (1868)
To dress Pigeons, with Sweet Basil. (1691)
Blank Maunger. (14th C)
Chicken à la Marengo. (1868)
Chicken with Spaghetti en Casserole.(1919)
Fricassée of fowls à la Du Barry.(1868)
Coronation Chicken (1953)
Canetons de Roüen à la Broche. (1769)
To boil Ducks the French Way. (1797)
Roast Ducklings. (1879)
Duck in Port Wine. (1954)
Roast Duck. (1911)
To Roast a Swan. (14th C)
Duck Chop Suey. (1914)
For Flamingo (Ancient Roman)
Pigeons Garnished with Montglas Cases, Stuffed. [Ranhofer, 1894]
Poularde (Escoffier)
To smother green Geese. (1736)
Chike Endored (Gilded chicken). [15th C]
To bake all manner of Land-Fowl, as Turkey, Bustard, Peacock, Crane, &c., to be eaten cold. [1709]
For fricaseying Ducks. [1770]
Partridge [1393]
Chicken Surprize. [1747]
Birds Baked in Sweet Potatoes.[1893]
Cold Chicken Stuffed with Pistachio Nuts [1925]
Chicken Alla Cacciatora [1919]
Chicken with Tarragon.[1868]
Roast Wonga Pigeon
Hash’d Capons, Pullets, Turkeys, Pheasants, Partridges, or Rabbits. [1730]
Broiled Pheasant [1861]
Chicken Fritters.[1868]
Stewed duck and turnips. [1868]
Larks in Shells.[1740]
Chicken and Pears (Ein gut spise ) [1350]
Turkie with Raspis. [1653]
A Sea-duck with Chocolate in a Ragoo. [1702]
Entrée of Chicken (in paper bag). [1911]

Seafood.
Brochette of Prawns Rudyard Kipling. (Raffles Hotel)
Finnan en Cocottes (1933)
Fresh Lamprey bakyn. (15th C)
To Boil Cods’ Sounds. (1845)
Lobster thermidor.
Hollenden Halibut. (1971)
Roseye [Harleian MS. 279]
Minnow Tansy [Isaac Walton, 1653]
Oyster Ragout (Viander 14th C)
Mussels (Viander 14th C)
To roast Sturgeon.(1660)
Sturgeon (15th C)
Fish baked in Vinegar (1893)
Fish Piquant.(1919)
Finnan or Aberdeen Haddocks. (1840, Dalgairns)
To Stew Trout (1782)
To Stew Cuttles (1884)
Jersey Method of Cooking Cuttlefish (1884)
Spanish Method of Stewing Cuttles (1884)
Congur in Sawce (14th C)
To dress Mackerel like Quails. [1769]
To dress Mackerel like Quails. [1796]
Fish Pudding [1893]
To make SOLOMON GUNDY to eat in Lent (1764)
Fish, Fried. (1870’s)
Fish, Fried (Jewish Fashion).(1870’s)
Cods-Head to Dress. [1695]
Pickled Herrings: a French way for a rere-supper.[1826]
Soles, Flounder, and other small flat Fish, or Fillets of Turbot, &c., au Gratin.[1826]
Codfish and Potatoes – Bouillabaisse of Cod.[1893]
Murray Cod. [1930’s]
Murray Cod Cutlets.[1940’s]
Mullet [1393]
Chartreuse, or Casserole of Fish, No. 2. [1884]
Spiced Fish. [1884]
To stew Oysters From Exeter. [1732]
Roasted Oysters in Scallop Shells. From Exeter. [1732]
To pickle oysters [1732]
To boil Mackarel. [1792]
To broil Mackarel.[1792]
A Parton Pie.[1800]
To Pickle Mackarel, call’d Caveach.[1714]
Lobster Patties.[1847]
Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. [1545]
Kipper Scramble. [1939]
Salted salmon belly, melted butter [1919]
To Cook Pike.[1653]
Shrimp with Peppy Cocktail Sauce. [1856]
Slices of Crimped Salmon with Lobster Sauce. [1829]
Slices of Crimped Salmon broiled, with Caper Sauce. [1829]
Salt Cod. [1790]

Pies of Meat and Fish.

Pie of Bull’s Testicles [16th C]
A Lambstone and Sweetbread Pye. (1720-40)
Parrot Pie (late 19th C)
To make minced Herring Pies. (1660)
Tourte of young pigeons. (1653, Varenne)
Tourte of Beatilles. (1653, Varenne)
Pie of Turkie. (1653, Varenne)
Lark, or Sparrow Pye. (1736)
Yorkshire Goose Pie (1769, Raffald)
Eel Pie. (Beeton, 1861)
Bride Pie [1660]
Pies with live birds and frogs (1665)
A sea Pie.(1831)
Australian Meat Pie. [1888]
Birk Hall Excursion Pie [1909]
How to make Venison, Beef, or Mutton Pasty.[1690]
Blood Pie for a Side Dish (1702)
Sea Pie (19^th C)
Richmond Eel Pie.[1863]
To bake Beef red Deer fashion in Pies or Pasties, either Surloin, Brisket, Buttock, or Fillet, larded or not. [1660]
Old Maid’s Pie [1948]
To make a Calf’s Head Pye. [1747]
Hottentot Pie. [1769]
A Tart of the Brain of a Capon. [1682]

Vegetables and Salads.
To make Sellery-Sauce either for .... (1747)
Salsify, Fried, or Salsify Fritters.
Peas the Portuguese Way.
A receipt for Salad (SydneySmith)1832
To butter Onions. (1744)
Beans (Puccini’s recipe) (1895)
Pease Pudding (1864)
Celery Victor (1919)
An Italian Way of Cooking Spinach. (1925)
Turnips. (1856)
Rapes in Potage. (c.1395)
Bombay Spinach. (1908)
Cardoons, with piquant sauce.(1759)
Potatoes à la Maitre d’Hôtel. (1861)
Seasoned Salad (1475)
To boil Cabbage. (1769)
Salat. (14th C)
Eowtes of Flessh.(14th C)
Stewed Lettuces. (1845)
To frye Beanes. (1545)
To make a tarte of beanes. (1545)
French beans and haricots à la maitre d’hôtel. (1868)
Haricot beans with capsicum butter. (1868)
French beans with white sauce. (1868)
Laitues farcis. (Escoffier)
Boston Roast (beans)(1918)
Mock Chicken (beans)(1918)

Maize, Boiled. (1870’s)
Shoo-Fly Potatoes. (1878)
Erdtapfel (1581)
To dress Potatoes. (1782)
Potato Cakes. (1917)
Spinach (1893)
Brussels Sprouts with Chestnuts. (1956)
To boil Onions that they shall taste as sweet as Sugar. [1744]
Coldslaw. [1876]
Salad Supreme (JellO). [1927]
Potatoes a la Parisienne. (1868, 1882)
To Boil a Cauliflower (1769)
Boston Bake.(1940’s)
Sugared Beets [1896]
Pickled Beets [1896]
Asperges à la Pompadour.[1870]
Nettles [1854]
Dumas' Salad (1873)
Fried Bamboo Shoots.[1914]
Potato Sandwiches. [1857]
Baked Beans. [1877]
Waldorf Salad (Original) [1896]
Waldorf Salad [1905]
Waldorf Salad [1909]
Automobile Salad [1905]
American Salad. [Escoffier]
Flemish Endive [1915]
Stuffed Chicory [1915]
A Ragoo of Cabbage.[1744]
To stew Red Cabbage[1744]
Asparagus, or Artichokes in Cream.[1730]
Broccoli and Buttered Eggs.[1857]
Hashed Brown Potatoes. [1849]
Artichoke Hearts. [1946]
Artichoke Heart Salad. [1946]
Brussels Sprouts. [1915]
Belgian Puree (Brussels Sprouts) [1915]

To butter Onions. [1660]
To make an Onion Pye. [1747]
Baked Onions. [1911]

On the Carrot and Parsnip. [1475]
To make Potato Fritters. [1789]
Stuffed lettuces [1868]
Sunflower salad.[1946]
Soops, or butter’d Meats of Spinage. [1660]
Frozen Waldorf Salad. [1946]
Salsifis, Skirrets, And Scorzanera [1851]
Rampion.[1870s]
Cider Salad (or Apple Jack). [1856]
Succotash [1920s]
Cheese and Apple Salad. [1920s]
Toad-in-a-Hole (vegetarian) [1909]
Sausages (vegetarian) [1909]
Savoury Brick (vegetarian) [1909]
Carlton Salad Dressing. [1912]
Carlton Salad. [1912]
Astoria Salad Dressing [1912]
To pickle Red Cabbages.[1845]
Belgian Red Cabbage. [1919]
Nut Salad. [1930s]

Potato Recipes (other, not listed above)
In “Potatoes for Fun”
To make a Potatoe Herrico (1778)
New Potatoes (Paper-bag, 1911)
Baked Potatoes (Paper-bag, 1911)
Potatoes Chateau (Paper-bag, 1911)
Potatoes Paysanne (Paper-bag, 1911)
Potatoes Mâitre d’Hotel (Paper-bag, 1911)
Surprise Potatoes (1900)
Potatoes for Pilgrims (1870’s)
Potato Snow (1845)
Potato Pie (1861)
Potato Salad (1903).
Pommes de Terre à l’Anna (1893).

Preserving Potatoes (1894)
Potatoes à la Maitre d’Hôtel. (1861)
Erdtapfel (Earth apples) (1581).
Shoo-fly Potatoes (1878)
Potato Pasty (1861)
Potato salad. [1919]

Eggs and Cheese.
Eggs cooked with Marigold (1925)
Bacon Froise. (1695)
Fondue (modern)
Eggs in Lent.[Harleian MS 279]
To dress a Military Omelet (1845) ?
To cook eggs in the shell, without boiling them. (1845)
To make a tarte of beanes. (1545)
To broil Eggs.(1747)
Devilled Eggs. (1925)
Eggs with Burnt Butter (Soyer, 1853)
To dress Eggs called in French Ala Augenotte, or the Protestant way.(1682, Rabisha)
“Emu Eyes”
Savoury Tosted or Melted Cheese (1669)
To make a Scotch Rabbit. (1747, Glasse)
To make a Welch Rabbit. (1747, Glasse)
To make an English Rabbit. (1747, Glasse)
To Roast Eggs. (1875)
Eggs Supreme
Omelette à la Saint-Hubert. [Larousse]
Eggs en Surprise [1912]
Eggs en Surprise [1832]
Friday Pye (17thC)
Beauregard Eggs [1911]
Egg and Potato Scallop [1911]
Tamago Bolan (Peony Eggs) [1914]
Birds’ Nests (Scotch Eggs) [1893]
Potato Omelette. [1852]
For to make Cremmeboyle (Custard) [1500]
To make egges in moneshyne [1545]
To poche Egges in Broth [1586]
A Pudding in Egges (Stuffed Eggs) [1591]
The manner how to make an Egge Tart with Apples [1656]
To dress Eggs in the Spanish Fashion, called, wivos me quidos [1660]
To dress poached Eggs [1660]
To make an Amalet (omelet) [1664]
Eggs after the German Mode. [1702]
Eggs after the Burgundian Way [1702]
A Pallateen of Eggs [1760’s]
A Ragoo of Eggs [1747]
Eggs, Plovers [1870’s]
Eggs, Swan’s (en Salade) [1870’s]
Eggs, Swan’s, To Boil [1870’s]
Eggs, Turkey’s, To Dress [1870’s]
Scrambled Eggs, James Bond
Eggs in Overcoats [1925]
Potted Cheese. (1807)
Roast Cheese, to come up after Dinner. (1807)
Oeufs à la Constantinopolitaine.[1925]
Cheese Spread.[1942]
Quick Welsh Rarebit.[1942]
A dish made from 30 or 40 eggs [15^th C]
Broccoli and Buttered Eggs.[1857]
Ramakins.[1859]
Rum Omelette. [1870’s]
Creamed Eggs And Mushrooms With Bacon Curls. [1912]

Egg Sauce.[1883]

For potting Cheshire Cheese.[1770]
Eggs Drumkilbo [20^th C]
Stewed Cheese. [1864]

Soup.
Potage of Frogs. (1674)
Pottage of Rasberries. (1674)
Philadelphia Pepper Pot Soup (1918)
Mock Turtle Soup (1899)
Zuppa alla Pavese (Ada Boni)
Pottage of Squid and Cuttlefish (1529)
Jenny Lind’s Soup (1857)
Oatmeal Soup (1940’s)
Portugal Broth, as it was made for the Queen. (1669)
Custard for Consommé à la Royale.
Potage Fontanges.(Escoffier)
Sarah Bernhardt’s Favourite Consommé. (Escoffier)
Potato Soup à la Crème. (Francatelli, 1860)
To make an Onion Soup. (1736)
Mock Mock Turtle Soup (1817)
Monastery Soup [1897]
Ox-cheek Soup. [1798]
Useful Soup for Benevolent Purposes. [1861]
Cream of Parsnip Soup. [1940’s]
Spinach Soup. [1938]
Italian Soup. [1939]
Haricot Bean Soup.(1927)
Mulligatawny Soup. [1853]
Pease Pottage [1660]
Pease Pottage Otherwayes. [1660]
Dry, or old Pease Pottage. [1660]
Strained Pease Pottage. [1660]
Leek Soup [1861]
White Soup. [1393]
Creme, Amazone (Avocado Soup) [1906]
To make Turnip Soop [1733]
Hare Soup (1769)
Cocoa-Nut Soup.[1870’s]
Beer Soup (German Method) [1870’s]
Giblet Soup. [1909]
Kidney Fritters. [1870’s]
Potage Jubilé (with Quenelles) [Escoffier]
White Mock-Turtle Soup. [1912]

To make a Cheshire Cheese Soop.[1760]

Spinach Bouillabaisse. [Larousse 20th C]T

To make a very good Barley-Gruel. [1724]
Soup à la savoyarde. [1868]
Asparagus Soup. [1851]
Common Peas Soup. [1797]

Dough: bread, pastry etc.
To make short paest for tarte. (1545)
Tart Paste (1867)
Johnny Cake (Harland, 1872)
Chou paste I (d’office)
Fat Cakes. To make a great Curd Loafe. (1655)
A fine Paste for Patty-pans. (1770)
Raised Sweet Potato Bread. (Corson, 1886)
Genoese Pastry. (c. 1920’s)
Flaky Crust. (1879)
Oatmeal Bannocks (1870’s)
Dumplings [1947]
Bread: French, manchet, cheat (1771)
Pumpkin Bread: (Pioneer) (1913)
Oatmeal Bread [1950’s]

Soybean Bread. [1943]
War Time Boston Brown Bread [1918]
Corn Bread.[1918]
Corn Bread with Barley Flour. .[1918]
Corn Muffins. .[1918]
Pâte feuilletée. Rich Puff-paste. [1769]
Good Friday Buns (Hot Cross Buns) [1870’s]
Hanover Buns.[1870’s]
A Cheshire Servant Maid's Account of her making leavened Bread.[1750]
American Biscuits. [1862]
Soda Scones. [1862]
Puff Paste. [1861]

Rice, Pasta & other Carbs.
On Vermicelli (1475circa)
Polenta (1901)
Tapioca and Tomatoes.(1870’s)
Macaroni - Italian Fashion (1891)
Corn Puffs (1893)
Spaghetti Caruso. (1919)
Chicken with Spaghetti en Casserole.(1919)
Macaroni à la Pontiffe.(1870’s)
Decorated rice for a meat day. [1375]
Ryse of Flesh.[1395]
Farro with Capon Broth or Other Meat Broth. [15th C]
Rice with Meat Broth. [15th C]
Risotto a la Milanaise [Acton 1845]
Macrows.[1390]
To dress Macaroni with Parmesan Cheese. [1769]
Macaroni with Cheese. [1877]
Wheat for Rice.[1940’s]

Sweet Things.
Madeleine de Commercy.(1972)
Ice Cream (1747)
All-British (Empire) Pudding. (1927)
To make Wiggs. (1743)
To make Gingerbread.(1602)
To make a tarte of strawberies. (1545)
A very good common pudding, with currants. (1778)
To sugar all Sorts of small FRUIT. (1718)
Lamington Cake (1902)
Macaroons. (1769)
Matrimony Pudding. [Cre-Fydd 1864]
To make Jumbals plain. (1724)
Rhubarb Fool.(1870’s)
Banana Cake. (Mrs Rorer, 1902)
Navettes.
Australian pancakes.(1971)
To make Almond Icing for the Bride Cake.(1769)
To make Sugar Icing for the Bride Cake.(1769)
Chocolate Soup (1890)
Banana Rissoles (1940’s)
Crepes Suzette. (Escoffier, 1903)
Plain and Economical; a nice Pudding for Children. (1861)
To Make a Tart of Ryse (Dawson, 1596)
Jenny Lind Cake (1886)
Apples and Rice. (Muskett, 1893)
Vanilla Ice Cream (New York Times, 1942)
Syrup Loaf (1940’s)
Beetroot Pudding (1940’s)
Nun’s sighs.(1868)
Cocoa-nut pudding (1857)
Apple Calf’s Feet Jelly. (1845)
Abernethy Biscuits. (Dr. Abernethy's Original Recipe.(1890)
Abernethy Biscuits (1870’s)
Toast Pudding. (1887)
Dutch Flummery. (1940’s)
Steinkogler Gugelhupf.
Half-Pay Pudding. (1894)
Quaker Muffins.(1918)
Sallylunns (another way) (1870’s)
Chou paste I (d’office)
Cream filling for the Saint-Honoré
To make pyes of grene apples. (1545)
To make a tarte of goseberies. (1545)
Peche Melba (Escoffier)
Mango Ice-Cream.
Ices, Baked. (1868)
For making a Gooseberry Tart. (1770)
Pudding à la Coburg. (1860)
The Coburg Pudding. (1890’s)
To make a dish of Snow. (1591)
To make Snowballs. (1769)
To make Carraway-Confects. (1724)
Monmouth Pudding (1890’s)
To make a Sack Cream.(1660)
Whisky Apples, for Dessert. (1870's)
Short cakes (Dalgairns 1840)
Anzac Biscuits (Australian War Memorial)
Comfits (Wolley 1670)
Alaska, Florida (Ranhofer, 1894)
Caramel sauce. (1946)
Mrs. Howitt’s Pudding. (1845, Acton)
The Good Daughter’s Mincemeat Pudding. (1845, Acton)
Crème à la Reine. Queen’s Cream. (1769)
Pink-coloured Pancakes. (1797)
Flaming Peaches. (1954)
Cocoanut Biscuits. (1911)
Rum pudding (1870’s)
Rum Ice. (1870's)
Rum omelette. (1870's)
Taffaty Tarts (1724)
Jelly (wartime recipe, 1940’s)
Crystal gelly. (1602, Plat)
Gelly of Strawberries, etc. (1602, Plat)
To make a Tart of the Ananas, or Pine-Apple. (1736)
Pineapple Filling. (c.1920’s)
Italian Sweetmeat. (Cassell’s, 1870’s)
Tea Cream. (1800)
Tea Cream Ices. (1770)
Cossack’s Plum Pudding. (Soyer, 1855)
Yam Pudding, Chestnut Pudding (1837)
To make a French Cheese. (A sweet "custard"1767)
Maizena Cake (1858)
Economy Pudding. (1917)
Spice Cookies (1956)
Of making Puddings with Wheat-Flower, in Harvest and at other Times in the Year.(1750)
To make a Hertfordshire Seed-cake for Harvest-men.(1750)
Lemon Meringue Pie (1953)
The Knickerbocker [1915]
Almond Cake. [1769]
Pumpkin Fruit Cake
Apple Charlotte [1897]
Cocoanut Cakes. [1923]
Peace Christmas Pudding. [1918]
Mock Mince Pie. [1890]
RITZ® Mock Apple Pie [1934]
Jujube in Candy. [1827]
Pets de putain (Farts of a Whore). [1653]
Nun’s Cake. [1870]
Petits Fours [1964]
To make an Orange Pudding. [1736]
Pink Pancakes [1797]
To make Raspberry Fritters [1769]
Saxon Pudding. [1870’s]
Poudding Diplomate with Sauce Sambayon (1893)
Chocolate Bread Pudding (1921)
Scottish Shortbread, or Short-cake.(1826)
Fruit Cake in Candied Grapefruit Shells. [1950’s]
Hazel-nut cakes. [1870’s]
Hazel Nut Cake. [1925]
Apple Fritters. [1869]
Epiphany Tart
Twelfth Cake
Honey Chocolate [1942]
Apple Cake, or German Tart.[Acton 1845]
Maids of Honour. [1792]
Riz impératrice [Escoffier]
Crème Anglais [Escoffier]
Empress Pudding [1870’s]
To make White Bisket Bread. [1604]
Dry Meringues. [1702]
Washing Day Pudding. [1950’s]
Mum’s Delight (Pudding) [1950’s]
The Dolly Varden Cake.[1850-80]
A Tarte to provoke courage in a man or Woman [1594]
Grapefruit Cocktail [1912]
Orange Fritters. [1889]
Orange Cake. [1889]
Orange Ice. [1889]
Sweet Macaroni Pudding. [1861]
Tourte de Franchipane. [1769]
To make Cracknels [1764]
A tart with plums, which can be dried or fresh [1553]
If you would bake good hollow doughnuts [1553]
Soufflé au Chocolat. [1894]
Maple Sugar Frosting [1909]
Maple Sugar Cookies [1909]
Lady Baltimore Cake [1906]
Surprise French Rolls. [1925]
To make a double Tart. [1664]
Sponge Cake. [1893]
Chocolate Malted Milk Cake [1937]
Upside-down cake [1945]
Birthday Ice Cream for Adults.[1954] Bread Brandy Cakes.[1870’s]
Cream Cocoa Nut Pudding [1859]
Cocoa-nut Macaroons.[1870’s]
Centennial Cake. [1877]
Centennial Marlboro Pie. [1877]
A Hasty Pudding.[1800]
To Make Cheesecakes [1669]
Fun Pudding (1870’s)
Suffrage Angel Cake (a la Kennedy) [1915]
To make a Pie with whole Pippins.[1661]
Champagne Cream. [1870’s]
Stewed Figs (A Very Nice Compote) [1845]
Election Cake [1796]
A Sweet of Dates and Honey [13^th C]
For To Make Flownys [flans] In Lente. [14^th C]
Tarte of Strawberies.[1591]
To make a tarte of borage floures. [1545]
To make a tarte of marigoldes primroses or couslips. [1545]
Cossacks’ Plum Pudding [1855]
Sultana Tea-cakes [1909]

Watford Cakes. [1909]

To send Boiled Rice to the Table in the Finest Condition.[1861]
A very nice and cheap Dish (Rice Pudding) [1861]
To Serve Cold Rice Pudding. [1861]

Malt Bread. [1977]

The Mississippi Mud Cake. [1972]
After That. [1972]

Neapolitan Sweetmeats (a Dish for a Juvenile Party) [1870]

Damson Pudding. [1890s]

Cream, Burnt. [1870s]

Cider Cake. [1877]

Potato-Pye. [1710]

Potato, or lemon cheesecakes.[1749]
Libby’s Orange Rock Cakes. [1919]
Savoy, or sponge cake.[1868]
Cabinet Pudding (and Sauce) [1861]
Sweet Potato Muffins [1936]
Sweet Potato Nuts [1936]
Home-made Sweets (Dulcia Domestica) [Ancient Rome]
One-Two-Three-Four Cake (Measure Cake) [1930s]
Old-Fashioned Poundcake [1930s]
Blue Ribbon Pound Cake [1976]
Duke of Norfolk’s Pudding. [1870s]
Magna Carta Cake.[1988]
New Zealand Buns. [1914]
Preserved Ginger Scones. [1914]
Cheese (Parmesan) Ice Cream (1830)
Honey Chocolate [1942]
To Make an Italian Pudding. [1724]
Chocolate Tea Cake. [1939]
Popcorn Balls.[1861]
Popcorn Balls. [1914]
Blackberry Pudding [1852]
To make a Caraway-Cake. [1675]
Penuchi. [1950s]
Persimmon-Peanut Griddlecakes. [1915]
Persimmon-Peanut Muffins (A Good Recipe For Campers). [1915]
Kate's Sponge Cake. [1860]
Kate's Cookies.[1860]
Soyer’s Hundred Guinea Dish [1850]
Caramel Oranges. [1925]
Cocoa Pudding. [1939]

GINGERBREAD.

Gingerbread, Through the Ages with.
Gyngerbrede. [15th C]
To make white Ginger bread. [1591]
To make course Gingerbread. [1615]
To make white Gingerbread. [1621]
To make Ginger Bread. [1660]
To make Ginger-bread. [1670]
Thick Ginger-Bread [1714]
To make an excellent sort of Ginger-Bread. [1724]
To make fine Gingerbread. [1787]
Gingerbread. [1807]
Honeycomb Gingerbread. [1840]
Cocoa-Nut Gingerbread. [1845]
Gingerbread, Flemish. [1870’s]
Gingerbread, Mrs. Smith’s. [1870’s]
Gateaux d'Epices (1870's)
Green Ginger Cake (1870's)
Gingerless, molassesless, eggless, butterless, milkless gingerbread (1917); (follows the Acadian Gingerbread)
Cornmeal Gingerbread (US Food Administration , 1918)
Gingerbread Pudding (1934)
Sultana Gingerbread without milk or eggs (1934)
Marshmallow Gingerbread. [1943]
Ginger Cake. [1946]
Grasmere Gingerbread.
Yorkshire Parkin.
Acadian Gingerbread.
Gingerbread (men, shapes, houses) (1925)

Coffee Recipes .
Coffee Cream (1870's)
Coffee Ice Cream (1870's)
Coffee Jelly (1870's)
Chocolate or Coffee Pies (1781)
Coffee Cream (1781)
Coffee Eggs (1781)
Coffee Souffle (1925)
Coffee Mousse (1925)
Bread Pudding and coffee bread pudding. (1946)
Vanilla and coffee caramels. (1946)
Coffee Tapioca. (1946)
Coffee Souffle. (1867)
Coffee Bon-Bons. (1867)
Coffee Cakes with Coffee Glace Icing. (1933)
Gaufres au Caffé. (1769)
Coffee Cake. (c.1873)
“Erie” Coffee Cake. (c.1873)
Coffee Cake. (1877)
Coffee Cake. (1877)
Coffee Cake. (1896)
Rich Coffee Cake. (1896)
Black Coffee Cake. (1914)
Coffee Cream Cake. (c.1920’s)
Coffee Filling. (c.1920’s)
Genoese Pastry. (c. 1920’s)
Coffee Blancmange. (Brisse, 1868)
Tomato Soup Cake [1959]

Sauces, Dressings, Condiments.
Curry Powder, Curry Balls. (1795)
Chestnut Gravy. (1896)
Bearnaise Sauce. (1894)
Sauce Espagnol (Careme's)
Matrimony Sauce. (1870’s)
Lorenzo Dressing
Wow Wow Sauce (1845)
Sauce Ravigote. (Larousse)
Mr. Arnott’s Currie-Powder. (1845)
Italian Sauce. (1868)
Sauce for a Duck. (1660)
Caramel sauce. (1946)
To make your green sauce two ways. (1682, Rabisha)
Sauce for Green-Geese. (1709)
Lombard Mustard (c 1390)
To Make Mustard (1669, Digbie)
Barberry Ketchup.(1882)
Pepper Water (for flavouring). [1870’s]
Condensed Milk Salad Dressing [1923]
Bordelaise Sauce. [1894]
Green Sauce for Fowl. [Apicius]
Sauce Allemande. [Careme 19th C]
Smitane Sauce.[1952]
Sauce Poivrade .[1653]
A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe.[1545]
Maple Sugar Sauce. [1870]
Vinegar Of The Four Thieves.[1860]
Suffrage Salad Dressing [1915]
Reform Sauce [1863]
Poivrade Sauce.[1863]
Worcester Sauce, To Make. [1870’s]

Blackberry Pickle. [1938]

Spiced Vinegar. [1938]

Cider Vinegar. [1840]
Essence Of Orange For Wild Fowl. [1863]
To make gravy sauce.[1759]
The [Salad] mixture or dressing. [1853]
Clear, Pale, Gravy-Soup Or Stock. [1858]
For making a rich Caper Sauce [1770]

Preserves.
How to make the Marmalat of Quinces of Orleans. (1653)
How to make a jam or preserve with heart-cherries. (1555)
Queensland Mincemeat (1932)
Preserving Potatoes. (1894)
Apple Butter, American (1870’s)
Preserved Strawberries in Wine. (1861)
To Preserve Ginger. (1845)
Green Tomatoes for Pies (1869)
To Pickel Wallnutts Green (1688)
Catchup (1769)
Cowcumbers, to Pickle in the likeness of Mangoes. (1705)
Tomato Figs (1852)
Pickled Mangelwurzel. (1915)
To keep Mushrooms to eat like fresh ones. (Raffald, 1769)
Mixed Pickles. [1879]
Green Tomato Sauce. [1882]
Green Tomato Preserves. [1889]
Marmalade of Damsons [1670]
To make drie Marmelet of Peches. [1597]
To make conserve of flowers (1615)
To make Mum Catchup. [1769]

To preserve tripe to go to the East-Indies.[1763]

For potting Cheshire Cheese.[1770]
Cucumber and Lemon Jam. [1930s]

Miscellaneous.
Green Butter. (1925)
Devilled Chestnuts.
Prune Toast.(1893)
Spanish Canapes (1908)
Syrup of Violets. (1724)
Spread D (Butter substitute; NY Times 1943)
Pemmican (1867)
Brose.
Sugar of Roses. (1671)
Coffee roasting (1662)
Billiard Eggs (1890’s)
Maple syrup, sweeties, vinegar, beer, wine. (1857)
To Pickle Barberries. (1803)
To prepare Barberries for Tartlets. (1807)
Whale Goulash. [1947]
Cassoulet de Castelnaudary. [Larousse]
Truffles in a Napkin. [1877]
Walnut Sandwiches. [1895]
Fruit Sandwiches. [1895]
Parsnip Savoury. [1940’s]
Savoury Toast. [1940’s]
Delhi sandwich, Russian Sandwich, American Salad Sandwich. [1925]
Toasted Cheese (a new way) (1934)
How Water Pancakes are made by poor People. [1750]
How a poor Woman makes palatable Mince-Pyes of stinking Meat.[1750]
Victoria Sandwiches, Savoury. [1870’s]
For to make Fruturs [1390]
Samacays (Curd Cheese Fritters) [15th C]
Spinach Fritters [1596]
Apple Fritters with ale and ginger [1658]
A Simple and Excellent Breakfast Food.[1919]
Indian Slapjack.[1796]
Cinamon-water (Medicinal). [1602]
Pie for a Suffragist's Doubting Husband (humourous) [1915]
Anchovy Butter. [1912]
Savoury Toasts.[1870’s]
Bacon Toast. [1852]


Beverages.
Lambs’ Wool. (1861)
Lime-Flower Tea. (1867)
Victoria punch (1919)
Caramel Coffee. (1893)
Negus.(1870’s)
Viper Wine is Made Thus. (1651)
To make Cock-Ale (1669)
Milk Punch (1724)
Ritz Sidecar.
Cheap Beer (Dalgairns, 1840)
Burnt Coffee … ("Gloria") (1845)
Mangelwurzel beer (Dalgairns 1840)
Woodruff Wine (1926)
Chili, or Cayenne Wine. (1845)
Essence of Allspice for Mulling of Wine (1845)
Coffee roasting (1662)
Mimosa Cocktail.
Maple Beer and Wine (1857)
Strong Mead. (1669)
The Countess of Newport’s Cherry Wine. (1669)
To make Metheglin that looks like White Wine. (1669, Digby)
Morello Wine. (1669) [Digby]
Currants Wine. (1669) [Digby]
Strawberry Wine. (1669) [Digby]
To make wine of Cherries alone. (1669) [Digby]
Rum-and-Milk. (1870's)
Gooseberry Wine (1747) [Glasse]
Gooseberry Wine (1840)
Yellow Parrot Cocktail.
Artificial Asses Milk (1705).
Mock Arrack (1817)
To make Artificial Malaga, Canary Wine, &c. [1770]
St Cecilia Punch.
Water called Limonade. [1705]
Egg Lemonade. [1904]
Lemon Wine. [1861]
Lemon Liquor. [1870’s]
Roman Punch No.2 [1887]
St Barbara’s Artillery Punch. (1860's?)
Cocktail du Barry
Persimmon Beer (1913)
Auld Man’s Milk. (1826)
Orangeade. [1889]
Whisky Cordial. [1870’s]
To feed a Butt of Beer. [1795]
Quince Syrup. [1870’s]
Rasberry Vinegar [syrup] [1870’s]
Lemon Syrup. [1870’s]
To make Mum. [1724]
Mulberry Water. [1863]
Substitutes for Coffee [1865].
Oxford Punch.[1870s]
Blackberry Brandy. [1861]
Lemonade a-la-mode de France. [1674]
To recover sour ale. [1749]
Surfeit Water. [1749]

CHRISTMAS RECIPES.
Vintage Christmas Recipes

How to cook a wild boar's head, also how to prepare a sauce for it. (1553)
If you would make a yellow sauce.(1553)
To make minst Pyes. [1588]
To make an Egg-Pye, or Mince-Pye of Eggs. [1675]
To make Plum Pottage. [1724]
Plum Pudding.[1724]
Plum Pudding [1747]
To make a Mince-Pye costly and rich. [1750]
How a poor Woman makes palatable Mince-Pyes of stinking Meat. [1750]
A Yorkshire Goose Pie. [1769]
Common Mince Pies. [1845]
Wisconsin Mince Pies. [1845]
Our Christmas Dinner – Small Boiled Turkey. [Three courses, one pot] [Soyer, 1860]
A Plum Pudding for the Million, or a luxury for the Artisan. [1860, Soyer]
Christmas Cake. [Beeton , 1861]
Christmas Pie. [1867, Francatelli]
Cheap Christmas Pudding. [1890]
Plum Pudding No. 1 (to feed thirty military men) [1896]
Eggnog [1907]
Hot Port Wine Punch. [1907]
Mincemeat without Intoxicants. [1909]
War Christmas Pudding. [1915]
Peace Christmas Pudding. [1918]
All-British (Empire) Pudding. [1927]
Queensland Mincemeat. [1932]
Christmas Pudding (Using Cake Crumbs) [1937].

RECIPES BY DATE.

Ancient Roman.
For Flamingo (Ancient Roman)
Green Sauce for Fowl. [Apicius]
Stuffed Dormouse. [Apicius]
Home-made Sweets (Dulcia Domestica) [Ancient Rome]

13th Century
A Sweet of Dates and Honey [13^th C Andalusian]

14th Century.
Rapes in Potage. (c. 1395)
Oyster Ragout (Viander 14th C)
Mussels (Viander 14th C)
Salat. (14th C)
Eowtes of Flessh.(14th C)
Blank Maunger. (14th C)
Charlet. (14thC)
Lombard Mustard (c 1390)
To Roast a Swan. (Menagier de Paris, 14th C)
Congur in Sawce (14th C)
Mortrews. [1395]
Decorated rice for a meat day. [1375]

Ryse of Flesh.[1395]

For to make Fruturs [1390]

Macrows.[1390]

White Soup. [1393]

Partridge [1393]

Mullet [1393]
For To Make Flownys [flans] In Lente. [14^th C]
Chicken and Pears (Ein gut spise ) [1350]

15th Century.
On Vermicelli (1475circa)
Fresh Lamprey bakyn. (15th C)
Eggs in Lent.[Harleian MS 279]
Roseye [Harleian MS. 279]
Sturgeon (15th C)
Chike Endored (Gilded chicken). [15th C]

Farro with Capon Broth or Other Meat Broth. [15th C]

Rice with Meat Broth. [15th C]

Samacays (Curd Cheese Fritters) [15th C]
A dish made from 30 or 40 eggs [15^th C]

On the Carrot and Parsnip. [1475]

16th Century.
To make a tarte of strawberies. (1545)
To make short paest for tarte. (1545)
How to make a jam or preserve with heart-cherries. (1555)
For to stewe mutton. (1545)
To Make a Tart of Ryse (Dawson, 1596)
Pottage of Squid and Cuttlefish (1529)
Seasoned Salad (1475)
To frye Beanes. (1545)
To make a tarte of beanes. (1545)
To make pyes of grene apples. (1545)
To make a tarte of goseberies. (1545)
To make a dish of Snow. (1591)
Ertapfel (1581)
To dresse a Hare or Cunny in brothe, with a pudding in their bellyes. (1588)
How one should make Zervelat. [1553]
If you would make good bratwurst. [1553]

Spinach Fritters [1596]

A Tarte to provoke courage in a man or Woman [1594]

A tart with plums, which can be dried or fresh [1553]
If you would bake good hollow doughnuts [1553]

A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe.[1545]
For to make Cremmeboyle (Custard) [1500]
To make egges in moneshyne [1545]
To poche Egges in Broth [1586]
A Pudding in Egges (Stuffed Eggs) [1591]
Tarte of Strawberies.[1591]
To make a tarte of borage floures. [1545]
To make a tarte of marigoldes primroses or couslips. [1545]

Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. [1545]
To bake a Pigge. [1591]

17th Century.
How to make the Marmalat of Quinces of Orleans. (1653)
To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef. (1660)
Bacon Froise. (1695)
To make Gingerbread.(1602)
Potage of Frogs. (1674)
Pottage of Rasberries. (1674)
Viper Wine is Made Thus. (1651)
Minnow Tansy [Isaac Walton, 1653]
To make Cock-Ale (1669)
To roast a Cows Udder (Markham, 1683)
To make minced Herring Pies. (1660)
Portugal Broth, as it was made for the Queen. (1669)
To dress Pigeons, with Sweet Basil. (1691)
To boyl a Leg of Veal and Beacon. (1682)
To roast Sturgeon.(1660)
To Pickel Wallnutts Green (1688)
Sugar of Roses. (1671)
To make a great Curd Loafe. (1655)
To dress Eggs called in French Ala Augenotte, or the Protestant way.(1682) Rabisha.
Sauce for a Duck. (1660)
To make a Pudding of Wine in guts. (1660)
To make a Sack Cream.(1660)
Strong Mead. (1669)
Savoury Tosted or Melted Cheese (1669)
Comfits (Wolley 1670) [COF]
The Countess of Newport’s Cherry Wine. (1669)
To make Metheglin that looks like White Wine. (1669) [Digby]
Morello Wine. (1669) [Digby]
Currants Wine. (1669) [Digby]
Strawberry Wine. (1669) [Digby]
To make wine of Cherries alone. (1669) [Digby]
To make your green sauce two ways. (1682) [Rabisha]
Tourte of young pigeons. (1653 Varenne)
Tourte of Beatilles. (1653) [Varenne]
Pie of Turkie. (1653) [Varenne]
Venison how to recover when tainted. (1673 Wooley)
To keep Venison nine or ten months good and sweet. (1664 Wooley)
To Roast a Gigget of Mutton. (1615)
Crystal gelly. (1602, Plat)
Gelly of Strawberries, etc. (1602, Plat)
Harshorn jelly (1682, Rabisha)
To Make Mustard (1669, Digbie)
To make rare Bartlemas beef. (Wolley 1664)
Bride Pie [1660]
Marmalade of Damsons [1670]
Pets de putain (Farts of a Whore). [1653]
Pies with live birds and frogs (1665)
To make conserve of flowers (1615)
Friday Pye (17thC)

To stew a Neats Tongue whole.[1660]

Cods-Head to Dress. [1695]

To make White Bisket Bread. [1604]

Pease Pottage [1660]

Pease Pottage Otherwayes. [1660]

Dry, or old Pease Pottage. [1660]

Strained Pease Pottage. [1660]

Apple Fritters with ale and ginger [1658]

How to make Venison, Beef, or Mutton Pasty.[1690]

Young Wildboare, or Grice.[1653]

Loyne of Stagge. .[1653]

Sauce Poivrade .[1653]

Cinamon-water (Medicinal). [1602]
To make a double Tart. [1664]
To Make an Olio Podrida. [1660]
The manner how to make an Egge Tart with Apples [1656]
To dress Eggs in the Spanish Fashion, called, wivos me quidos [1660]
To dress poached Eggs [1660]
To make an Amalet (omelet) [1664]
To Make Cheesecakes [1669]
To bake Beef red Deer fashion in Pies or Pasties, either Surloin, Brisket, Buttock, or Fillet, larded or not. [1660]
To make a Pie with whole Pippins.[1661]

To butter Onions. [1660]
To Cook Pike.[1653]
Soops, or butter’d Meats of Spinage. [1660]
Turkie with Raspis. [1653]
To Stew a small Salmon, Salmon Peal, or Trout. [1660]
To make a Caraway-Cake. [1675]
Lemonade a-la-mode de France. [1674]
A Tart of the Brain of a Capon. [1682]

18th Century.
A Lambstone and Sweetbread Pye.(circa 1720-40)
Sellery-Sauce ... (1747)
Ice Cream (1747)
Kickshaws (1747)
Peas the Portuguese Way. (1744)
To butter Onions. (1744)
Curry Powder, Curry Balls. (1795)
To make Wiggs. (1743)
Ortolans (1702)
Goose roasted. (1778)
A very good common pudding, with currants. (1778)
To sugar all Sorts of small FRUIT. (1718)
Macaroons. (1769)
To make Jumbals plain. (1724)
Venison to counterfeit another. (1705)
Cardoons, with piquant sauce.(1759)
To make Almond Icing for the Bride Cake.(1769)
To make Sugar Icing for the Bride Cake.(1769)
Milk Punch (1724)
To stew a Filet of Beef the Italian Fashion.(1724)
Syrup of Violets. (1724)
To boil Cabbage. (1769)
Catchup (1769)
To broil Eggs.(1747)
For making a Gooseberry Tart. (1770)
A fine Paste for Patty-pans. (1770)
Cowcumbers, to Pickle in the likeness of Mangoes. (1705)
Grenade (1705)
(Mutton) Another French Way, call’d, St. Menehout. (1796)
To make Snowballs. (1769)
To make Carraway-Confects. (1724)
Chocolate or Coffee Pies (1781)
Coffee Cream (1781)
Coffee Eggs (1781)
Lark, or Sparrow Pye. (1736)
Gaufres au Caffé. (1769)
Canetons de Roüen à la Broche. (1769)
Crème à la Reine. Queen’s Cream. (1769)
To boil Ducks the French Way. (1797)
Pink-coloured Pancakes. (1797)
Taffaty Tarts (1724)
Yorkshire Goose Pie (1769, Raffald)
Sauce for Green-Geese. (1709)
Gooseberry Wine (1747, Glasse)
To make a Tart of the Ananas, or Pine-Apple. (1736)
Tea Cream. (1800)
Tea Cream Ices. (1770)
To make an Onion Soup. (1736)
To make a French Cheese. (1767)
To stew Trout. (1782)
To dress Potatoes. (1782)
To broil Mutton Chops.(1782)
To Roast a Hare.(1747)
Of making Puddings with Wheat-Flower, in Harvest and at other Times in the Year.(1750)
To make a Hertfordshire Seed-cake for Harvest-men.(1750)
Artificial Asses Milk (1705).
To keep Mushrooms to eat like fresh ones. (Raffald, 1769)
To smother green Geese. (1736)
Surloin Dauphine Fashion. [1769]
Almond Cake. [1769]
To make Artificial Malaga, Canary Wine, &c. [1770]
Ox-cheek Soup. [1798]
Water called Limonade. [1705]
A hare stewed. [1759]
To boil Onions that they shall taste as sweet as Sugar. [1744]
To dress Mackerel like Quails. (1)[1769]
To dress Mackerel like Quails. (2)[1796]
To bake all manner of Land-Fowl, as Turkey, Bustard, Peacock, Crane, &c., to be eaten cold. [1709]
For fricaseying Ducks. [1770]
For making Force-meat Balls. [1770]
To make an Orange Pudding. [1736]
Pink Pancakes [1797]
To make Raspberry Fritters [1769]
Bread: French, manchet, cheat (1771)
To Boil a Cauliflower (1769)
To make SOLOMON GUNDY to eat in Lent (1764)
To bake the Ears, Feet, the Nose-part, Mugget, or gristly lean Parts of a Hock of Pork. (1750)

The Farmers Way of dressing a Porker's Head, Feet, and Ears.(1750)

How Water Pancakes are made by poor People. [1750]

Maids of Honour [1792]

How a poor Woman makes palatable Mince-Pyes of stinking Meat.[1750]

Timbale à la Romaine. [1781]

Maids of Honour. [1792]

Dry Meringues. [1702]

To roast a Hind-quarter of PIG in Lamb-fashion [1790]

To dress a Beef-Stake, sufficient for two Gentlemen, with a fire made of two newspapers.[1796]

Indian Slapjack.[1796]

To dress Macaroni with Parmesan Cheese. [1769]

Pâte feuilletée. Rich Puff-paste. [1769]
Tourte de Franchipane. [1769]

To make Cracknels [1764]

Pig White Monks Fashion. [1769]

Chicken Surprize. [1747]
To stew Oysters From Exeter. [1732]
Roasted Oysters in Scallop Shells. From Exeter. [1732]
To pickle oysters [1732]
Eggs after the German Mode. [1702]
Eggs after the Burgundian Way [1702]
A Pallateen of Eggs [1760’s]
A Ragoo of Eggs [1747]
Blood Pie for a Side Dish (1702)
To make Turnip Soop [1733]
Hare Soup (1769)
A Ragoo of Cabbage.[1744]
To stew Red Cabbage[1744]
Asparagus, or Artichokes in Cream.[1730]
To boil Mackarel. [1792]
To broil Mackarel.[1792]
A Cheshire Servant Maid's Account of her making leavened Bread.[1750]
To Pickle Mackarel, call’d Caveach.[1714]
Election Cake [1796]
To make a Calf’s Head Pye. [1747]
Receipt for dressing a Turtle [1776]
To feed a Butt of Beer. [1795]
To make Mum. [1724]
To make Mum Catchup. [1769]

To make a Cheshire Cheese Soop.[1760]

To make an Onion Pye [1730]
Hash’d Capons, Pullets, Turkeys, Pheasants, Partridges, or Rabbits. [1730]

To make a very good Barley-Gruel. [1724]
Potato-Pye. [1710]
Potato, or lemon cheesecakes.[1749]
To make Potato Fritters. [1789]
Lamb’s Fry.[1792]

Larks in Shells.[1740]
Toad in a Hole.[1792]
To mumble Rabbets and Chickens.[1728]
A Sea-duck with Chocolate in a Ragoo. [1702]
To Make an Italian Pudding. [1724]
To make gravy sauce.[1759]
To make a Ragout of Pork Chops. [1793]
A Cabbage Pudding. [1767]
For making a rich Caper Sauce [1770]
Mock Brawn. [1792]
To recover sour ale. [1749]
Surfeit Water. [1749]
Salt Cod. [1790]
Common Peas Soup. [1797]

19th Century.
A receipt for Salad (Sydney Smith)1832
Lime-Flower Tea. (1867),
Fillet of boar au chasseur. (1868)
Lambs’ Wool. (1861)
Salsify, Fried, or Salsify Fritters. (1870's)
Slippery Bob. (1864)
Devilled Chestnuts. (1896)
Chestnut Gravy. (1896)
Parrot Pie (late 19th C)
Caramel Coffee. (1893)
Prune Toast.(1893)
Imitation Bologna Sausage (1856)
Preserving Potatoes. (1894)
Beans (Puccini’s recipe) (1895)
Bearnaise Sauce. (1894)
Apple Butter, American (1870's)
Pease Pudding (1864)
Broiled Meat Cakes. (1896)
Hamburg Steaks. (1896)
Tart Paste (1867)
To Boil Cods’ Sounds. (1845)
Sauce Espagnol (Careme's)
Tapioca and Tomatoes (1870's)
Negus.(1870's)
Matrimony Sauce. (1870's)
Matrimony Pudding. (Cre-Fydd 1864)
Wow Wow Sauce (1845)
Rhubarb Fool.(1870’s)
Turnips. (1856)
Stewed Pheasant (1868)
Chocolate Soup (1890)
Mock Turtle Soup (1899)
Johnny Cake (Harland, 1872)
Plain and Economical; a nice Pudding for Children. (1861)
To dress a Military Omelet (1845) ?
Preserved Strawberries in Wine. (1861)
Jenny Lind’s Soup (1857)
Jenny Lind Cake (1886)
Apples and Rice. (Muskett, 1893)
Potatoes à la Maitre d’Hôtel. (1861)
Macaroni - Italian Fashion (1891)
Corn Puffs (1893)
Nun’s sighs.(1868)
Cocoa-nut pudding (1857)
Cheap Beer (Dalgairns, 1840)
Apple Calf’s Feet Jelly. (1845)
Abernethy Biscuits. (Dr. Abernethy's Original Recipe.) (1890)
Abernethy Biscuits (1870’s)
Toast Pudding. (1887)
Pemmican (1867)
Mr. Arnott’s Currie-Powder. (1845)
Stewed Lettuces. (1845)
Burnt Coffee … ("Gloria") (1845)
A Baked Irish Stew.(1845)
To cook eggs in the shell, without boiling them. (1845)
To Preserve Ginger. (1845)
Half-Pay Pudding. (1894)
Fish baked in Vinegar (1893)
Savaloys (1856)
Sallylunns (another way) (1870’s)
Green Tomatoes for Pies (1869)
Chili, or Cayenne Wine.
Essence of Allspice for Mulling of Wine
French beans and haricots à la maitre d’hôtel. (1868)
Haricot beans with capsicum butter. (1868)
French beans with white sauce. (1868)
Mrs Rawson’s Roast Bandicoot. (1890-1907)
Ices, Baked. (1868)
Chartreuse of Mutton. (1890’s)
Hash (Mutton) (1890’s)
Maize, Boiled. (1870’s)
Chicken à la Marengo. (1868)
Italian Sauce. (1868)
Kidney Fritters. (1870’s)
Pudding à la Coburg. (1860)
The Coburg Pudding. (1890’s)
Tomato Figs (1852)
Billiard Eggs (1890’s)
Maple syrup, sweeties, vinegar, beer, wine. (1857)
Eggs with Burnt Butter (Soyer, 1853)
Shoo-Fly Potatoes. (1878)
Raised Sweet Potato Bread. (Corson, 1886)
Monmouth Pudding (1890’s)
Rabbits Surprised (Farley, 1800)
Sweetbreads à la St.Cloud. (Francatelli, 1860)
Fricassée of fowls à la Du Barry.(1868)
Whisky Apples (1870's)
Short cakes (Dalgairns 1840)
Mangelwurzel beer (Dalgairns 1840)
Alaska, Florida (Ranhofer, 1894)
Coffee Cream (1870's)
Coffee Ice Cream (1870's)
Coffee Jelly (1870's)
Mrs. Howitt’s Pudding. (1845) [Acton]
The Good Daughter’s Mincemeat Pudding. (1845) [Acton]
Finnan or Aberdeen Haddocks. (1840, Dalgairns)
Coffee Souffle. (1867)
Coffee Bon-Bons. (1867)
Coffee Cake. (c.1873)
“Erie” Coffee Cake. (c.1873)
Coffee Cake. (1877)
Coffee Cake. (1877)
Coffee Cake. (1896)
Rich Coffee Cake. (1896)
Roast Ducklings. (1879)
Flaky Crust. (1879)
Rum pudding (1870’s)
Rum-and-Milk. (1870's)
Rum Ice. (1870's)
Rum omelette. (1870's)
Rum pudding (1870’s)
Jerked Meat (1867)
Gooseberry Wine (1840)
Italian Sweetmeat. (Cassell’s, 1870’s)
To Roast Eggs. (1875)
Potato Soup à la Crème. (Francatelli, 1860)
Potato Pasty. (Beeton 1861)
Coffee Blancmange. (Brisse, 1868)
Roast Kid. (1864)
Stewed Salt Beef and Pork a la Omar Pasha. (Soyer, 1855)
Cossack’s Plum Pudding. (Soyer, 1855)
Yam Pudding, Chestnut Pudding (1837)
Pigeons Garnished with Montglas Cases, Stuffed. [Ranhofer, 1894]
Maizena Cake (1858)
To Stew Cuttles (1884)
Jersey Method of Cooking Cuttlefish (1884)
Spanish Method of Stewing Cuttles (1884)
To Pickle Barberries. (1803)
To prepare Barberries for Tartlets. (1807)
Barberry Ketchup.(1882)
Spinach (1893)
Mock Arrack (1817)
Mock Mock Turtle Soup (1817)
Eel Pie. (Beeton, 1861)
Oatmeal Bannocks (1870’s)
Pepper Water (for flavouring). [1870’s]
Monastery Soup [1897]
Apple Charlotte [1897]
Bordelaise Sauce [1894]
Mock Mince Pie. [1890]
Jujube in Candy. [1827]
Lemon Wine. [1861]
Lemon Liquor. [1870’s]
Truffles in a Napkin. [1877]
Walnut Sandwiches. [1895]
Fruit Sandwiches. [1895]
Mixed Pickles. [1879]
Green Tomato Sauce. [1882]
Green Tomato Preserves. [1889]
Useful Soup for Benevolent Purposes. [1861]
Roman Punch No.2 [1887]
Nun’s Cake. [1870]
Coldslaw. [1876]
Eggs en Surprise [1832]
Fish Pudding [1893]
Saxon Pudding. [1870’s]
Poudding Diplomate with Sauce Sambayon (1893)
St Barbara’s Artillery Punch. (1860's?)
Potatoes a la Parisienne. (1868, 1882)
Fish, Fried. (1870’s)
Fish, Fried (Jewish Fashion).(1870’s)
Macaroni à la Pontiffe.(1870’s)
A sea Pie.(1831)
A Moorish method of cooking beef, as described by Captain Riley, the shipwrecked mariner.(1831)
Scottish Shortbread, or Short-cake.(1826)
Auld Man’s Milk. (1826)
Sugared Beets [1896]
Pickled Beets [1896]

Hazel-nut cakes. [1870’s]
Apple Fritters. [1869]

Epiphany Tart
Twelfth Cake

Asperges à la Pompadour.[1870]

Apple Cake, or German Tart.[Acton 1845]

Risotto a la Milanaise [Acton 1845]

Braised Roll of Beef, a la Flamande.[Francatelli 1860]

Sauce Allemande. [Careme 19th C]

Nettles [1854]

Victoria Sandwiches, Savoury. [1870’s]

Australian Meat Pie. [1888]

Mulligatawny Soup. [1853]

Riz impératrice [Escoffier]

Crème Anglais [Escoffier]

Empress Pudding [1870’s]

Pickled Herrings: a French way for a rere-supper.[1826]

Soles, Flounder, and other small flat Fish, or Fillets of Turbot, &c., au Gratin.[1826]

The Dolly Varden Cake.[1850-80]

Codfish and Potatoes – Bouillabaisse of Cod.[1893]

Dumas’ Salad [1873]

Orange Fritters. [1889]
Orange Cake. [1889]
Orange Ice. [1889]
Orangeade. [1889]

Leek Soup [1861]

Birds’ Nests (Scotch Eggs) [1893]

Sweet Macaroni Pudding. [1861]

Potato Omelette. [1852]
Potato Sandwiches. [1857]

Baked Beans. [1877]
Macaroni with Cheese. [1877]

Waldorf Salad (Original) [1896]

Soufflé au Chocolat. [1894]

Maple Sugar Sauce. [1870]

Chartreuse, or Casserole of Fish, No. 2. [1884]
Spiced Fish. [1884]
Good Friday Buns (Hot Cross Buns) [1870’s]
Eggs, Plovers [1870’s]
Eggs, Swan’s (en Salade) [1870’s]
Eggs, Swan’s, To Boil [1870’s]
Eggs, Turkey’s, To Dress [1870’s]
Potted Cheese. (1807)
Roast Cheese, to come up after Dinner. (1807)

Vinegar Of The Four Thieves.[1860]
Sponge Cake. [1893]
Birds Baked in Sweet Potatoes.[1893]
Hanover Buns.[1870’s]
Bread Brandy Cakes.[1870’s]
Cream Cocoa Nut Pudding [1859]
Cocoa-nut Macaroons.[1870’s]
Cocoa-Nut Soup.[1870’s]
Centennial Cake. [1877]
Centennial Marlboro Pie. [1877]
Broccoli and Buttered Eggs.[1857]
Sea Pie (19^th C)
A Hasty Pudding.[1800]
A Parton Pie.[1800]
Fun Pudding (1870’s)
Reform Sauce [1863]
Poivrade Sauce.[1863]
Richmond Eel Pie.[1863]
Puree of Fowl. [1859]
Ramakins.[1859]
Beer Soup (German Method) [1870’s]
Champagne Cream. [1870’s]
Rum Omelette. [1870’s]
Whisky Cordial. [1870’s]
Worcester Sauce, To Make. [1870’s]
Hashed Brown Potatoes. [1849]
Stewed Figs (A Very Nice Compote) [1845]
Chicken with Tarragon.[1868]
American Biscuits. [1862]
Soda Scones. [1862]
Heart, Calf’s [Roast] [1870’s]
Liver, Fried. [1870’s]
Kidney Fritters. [1870’s]
Potage Jubilé (with Quenelles) [Escoffier]
Quince Syrup. [1870’s]
Rasberry Vinegar [syrup] [1870’s]
Lemon Syrup. [1870’s]
Stewed Salt Beef And Pork A La Omar Pasha [1855]
Cossacks’ Plum Pudding [1855]
Roast Wonga Pigeon. [1898]

To send Boiled Rice to the Table in the Finest Condition.[1861]

A very nice and cheap Dish (Rice Pudding) [1861]

To Serve Cold Rice Pudding. [1861]

Egg Sauce.[1883]

Lobster Patties.[1847]

Neapolitan Sweetmeats (a Dish for a Juvenile Party) [1870]

Damson Pudding. [1890s]

Cream, Burnt. [1870s]

Cider Cake. [1877]
Cider Vinegar. [1840]
Broiled Pheasant [1861]
Potted Ham [1861]
Mulberry Water. [1863]
Essence Of Orange For Wild Fowl. [1863]
Savoury Toasts.[1870’s]
Substitutes for Coffee [1865]
Savoy, or sponge cake.[1868]
Stuffed lettuces [1868]
Chicken Fritters.[1868]
Soup à la savoyarde. [1868]
Stewed duck and turnips. [1868]
Cabinet Pudding (and Sauce) [1861]
Salsifis, Skirrets, And Scorzanera [1851]
Rampion.[1870s]
Cider Salad (or Apple Jack). [1856]
Duke of Norfolk’s Pudding. [1870s]
Oxford Punch.[1870s]
Cheese (Parmesan) Ice Cream (1830)
How To Pickle Meat. [1885]
Corned-Beef Hash, New-England Style. [1885]
Mutton Pudding. [1824]
To pickle Red Cabbages.[1845]
Bacon Toast. [1852]
Popcorn Balls.[1861]
Blackberry Pudding [1852]
Blackberry Brandy. [1861]
Rabbit and Caviare. [1859]
Rabbit and Laver. [1859]
Stewed Cheese. [1864]
Tomato Beef. [1879]
Meat Or Sausage Rolls [1861]
Puff Paste. [1861]
To Make Sausages.[1861]
The [Salad] mixture or dressing. [1853]
Asparagus Soup. [1851]
Clear, Pale, Gravy-Soup Or Stock. [1858]
Kate's Sponge Cake. [1860]
Kate's Cookies.[1860]
Slices of Crimped Salmon with Lobster Sauce. [1829]
Slices of Crimped Salmon broiled, with Caper Sauce. [1829]

20th Century.
Eggs cooked with Marigold. (1925)
Polenta (1901)
All-British (Empire) Pudding. (1927)
Green Butter. (1925)
Brochette of Prawns Rudyard Kipling. (Raffles Hotel)
Finnan en Cocottes (1933)
Victoria punch (1919)
Celery Victor (1919)
Queensland Mincemeat (1932)
Philadelphia Pepper Pot Soup (1918)
Lamington Cake (1902)
An Italian way of cooking Spinach. (1925)
Lorenzo Dressing
Lobster thermidor.
Banana Cake. (Mrs Rorer, 1902)
Veterinary Students Meatloaf (horsemeat).
Hollenden Halibut. (1971)
Australian pancakes.(1971)
Bombay Spinach.(1908)
Spanish Canapes (1908)
Banana Rissoles (1940’s)
Crepes Suzette. (Escoffier, 1903)
Ritz Sidecar.
Zuppa alla Pavese (Ada Boni)
Sauce Ravigote. (Larousse)
Vanilla Ice Cream (New York Times, 1942)
Syrup Loaf (1940’s)
Oatmeal Soup (1940’s)
Beetroot Pudding (1940’s)
Spread D (Butter substitute; NY Times 1943)
Savoury Meat Roll. (1940’s)
Stir-Fried Dog with Coconut Milk. (Hopkins, Extreme Cuisine)
Dutch Flummery. (1940’s)
Steinkogler Gugelhupf.
Woodruff Wine (1926)
Foie Gras Souvarov.
Sweetbread Croquettes.(1919)
Fish Piquant.(1919)
Quaker Muffins.(1918)
Turkish Pilaf with Cooked Meat.(1918)
Chou paste I (d’office)
Cream filling for the Saint-Honoré
Brose.
Fat Cakes.
Laitues farcis. (Escoffier)
Boston Roast (beans)(1918)
Mock Chicken (beans)(1918)
Peche Melba (Escoffier)
Mimosa Cocktail.
Custard for Consommé à la Royale.
Mango Ice-Cream.
Potage Fontanges.(Escoffier)
Devilled Eggs. (1925)
Sarah Bernhardt’s Favourite Consommé. (Escoffier)
Pickled Mangelwurzel. (1915)
Spaghetti Caruso. (1919)
Chicken with Spaghetti en Casserole.(1919)
“Emu Eyes”
Anzac Biscuits (Australian War Memorial)
Coronation Chicken (1953)
Coffee Souffle (1925)
Coffee Mousse (1925)
Bread Pudding and coffee bread pudding. (1946)
Vanilla and coffee caramels. (1946)
Coffee Tapioca. (1946)
Caramel sauce. (1946)
Coffee Cakes with Coffee Glace Icing. (1933)
Black Coffee Cake. (1914)
Coffee Cream Cake. (c.1920’s)
Coffee Filling. (c.1920’s)
Pineapple Filling. (c.1920’s)
Genoese Pastry. (c. 1920’s)
Duck in Port Wine. (1954)
Flaming Peaches. (1954)
Roast Duck. (1911)
Cocoanut Biscuits. (1911)
Jelly (wartime recipe, 1940’s)
Eggs Supreme
Duck Chop Suey. (1914)
Yellow Parrot Cocktail.
Potato Cakes. (1917)
Economy Pudding. (1917)
Spice Cookies (1956)
Poularde (Escoffier)
Lemon Meringue Pie (1953)
Brussels Sprouts with Chestnuts. (1956)
The Knickerbocker [1915]
Omelette à la Saint-Hubert. [Larousse]
Pumpkin Fruit Cake
Condensed Milk Salad Dressing [1923]
Cocoanut Cakes. [1923]
Whale Goulash. [1947]
Dumplings [1947]
Cassoulet de Castelnaudary. [Larousse]
RITZ® Mock Apple Pie [1934]
St Cecilia Punch.
Egg Lemonade. [1904]
Cream of Parsnip Soup. [1940’s]
Parsnip Savoury. [1940’s]
Savoury Toast. [1940’s]
Delhi sandwich, Russian Sandwich, American Salad Sandwich. [1925]
Spinach Soup. [1938]
Italian Soup. [1939]
Petits Fours [1964]
Coldslaw. [1876]
Salad Supreme (JellO). [1927]
Eggs en Surprise [1912]
Cocktail du Barry
Hot-Pot.(1927)
Haricot Bean Soup.(1927)
Toasted Cheese (a new way) (1934)
Chocolate Bread Pudding (1921)
Pumpkin Bread: (Pioneer) (1913)
Persimmon Beer (1913)
Boston Bake.(1940’s)
Tournedos Rossini

Fruit Cake in Candied Grapefruit Shells. [1950’s]

Oatmeal Bread [1950’s]

Hazel Nut Cake. [1925]

Honey Chocolate [1942]

Soybean Bread. [1943]

War Time Boston Brown Bread [1918]

Washing Day Pudding. [1950’s]
Mum’s Delight (Pudding) [1950’s]

Beauregard Eggs [1911]

Egg and Potato Scallop [1911]

Yankee Meat Cakes [1939]

Corn Bread.[1918]
Corn Bread with Barley Flour. .[1918]
Corn Muffins. .[1918]

Murray Cod. [1930’s]

Murray Cod Cutlets.[1940’s]
Smitane Sauce.[1952]

Tamago Bolan (Peony Eggs) [1914]

Fried Bamboo Shoots.[1914]

Grapefruit Cocktail [1912]

A Simple and Excellent Breakfast Food.[1919]

Birk Hall Excursion Pie [1909]

Waldorf Salad [1905]

Waldorf Salad [1909]

Maple Sugar Frosting [1909]

Maple Sugar Cookies [1909]

Creme, Amazone (Avocado Soup) [1906]

Lady Baltimore Cake [1906]

Automobile Salad [1905]

American Salad. [Escoffier]

Surprise French Rolls. [1925]
Scrambled Eggs, James Bond
Eggs in Overcoats [1925]
Flemish Endive [1915]
Stuffed Chicory [1915]
Chocolate Malted Milk Cake [1937]
Upside-down cake [1945]
Cold Chicken Stuffed with Pistachio Nuts [1925]
Oeufs à la Constantinopolitaine.[1925]
Birthday Ice Cream for Adults.[1954]
Wheat for Rice.[1940’s]
Chicken Alla Cacciatora [1919]
Cheese Spread.[1942]
Quick Welsh Rarebit.[1942]
Suffrage Angel Cake (a la Kennedy) [1915]
Suffrage Salad Dressing [1915]
Pie for a Suffragist's Doubting Husband (humourous) [1915]
Veal Cutlets (Steak) (and Sauce) [1920]
Artichoke Hearts. [1946]
Artichoke Heart Salad. [1946]
Old Maid’s Pie [1948]
Brussels Sprouts. [1915]
Belgian Puree (Brussels Sprouts) [1915]
Giblet Soup. [1909]
Anchovy Butter. [1912]
White Mock-Turtle Soup. [1912]
Creamed Eggs And Mushrooms With Bacon Curls. [1912]
Sultana Tea-cakes [1909]
Watford Cakes. [1909]

Baked Onions. [1911]
Malt Bread. [1977]

The Mississippi Mud Cake. [1972]

After That. [1972]

Blackberry Pickle. [1938]
Spiced Vinegar. [1938]

Spinach Bouillabaisse. [Larousse 20th C]

Kipper Scramble. [1939]
Mince Scramble. [1947]

Camel’s Feet Vinaigrette. [Larousse, 1961]
Roast Camel’s Hump. [Larousse, 1961]

Camel Stew (humourous)

Cucumber and Lemon Jam. [1930s]
Potato salad. [1919]
Salted salmon belly, melted butter [1919]
Libby’s Orange Rock Cakes. [1919]
Sunflower salad.[1946]
Sweet Potato Muffins [1936]
Sweet Potato Nuts [1936]
Frozen Waldorf Salad. [1946]
One-Two-Three-Four Cake (Measure Cake) [1930s]
Old-Fashioned Poundcake [1930s]
Blue Ribbon Pound Cake [1976]
Magna Carta Cake.[1988]
Succotash [1920s]
New Zealand Buns. [1914]
Preserved Ginger Scones. [1914]
Eggs Drumkilbo [20^th C]
Cheese and Apple Salad. [1920s]
Tomato Soup Cake [1959]
Honey Chocolate [1942]
Toad-in-a-Hole (vegetarian) [1909]
Sausages (vegetarian) [1909]
Savoury Brick (vegetarian) [1909]
Chocolate Tea Cake. [1939]
Entrée of Chicken (in paper bag). [1911]
Carlton Salad Dressing. [1912]
Carlton Salad. [1912]
Astoria Salad Dressing [1912]
Belgian Red Cabbage. [1919]
Sour-Cream Waffles. [1936]
Popcorn Balls. [1914]
Nut Salad. [1930s]
Penuchi. [1950s]
Persimmon-Peanut Griddlecakes. [1915]
Persimmon-Peanut Muffins (A Good Recipe For Campers). [1915]
Caramel Oranges. [1925]
Cocoa Pudding. [1939]
Exeter Stew. [1939]