Property:RecipeDate
From The Olde Cookery Book
This is a property of type String.
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Pages using the property "RecipeDate"
Showing 25 pages using this property.
( | |
|---|---|
| (To make) Emptins + | 1796 + |
A | |
| A Cambridge Pudding + | 1615 + |
| A Cherry Tart + | 1615 + |
| A Chewet of Stockefish + | 1615 + |
| A Chicken Pie + | 1796 + |
| A Christmas goose pie + | 1840 + |
| A Crookneck, or Winter Squash Pudding + | 1796 + |
| A Curd Star + | c. 1808 + |
| A Dish of Steakes of Mutton, smoorde in a Frying-panne + | 1615 + |
| A Fregesey of Egges + | 1615 + |
| A Fridayes Pye, without eyther Flesh or Fish + | 1615 + |
| A Gooseberry Tart + | 1615 + |
| A Hen's Nest + | 1875 + |
| A Moorish method of cooking beef, as described by Captain Riley, the shipwrecked mariner + | 1831 + |
| A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. + | Mid 16th century + |
| A Superior Ginger Beer + | 1861 + |
| A Trifle + | 1796 + |
| A Whitpot pudding + | 1831 + |
| A baked plum pudding + | 1840 + |
| A boiled plum pudding + | 1840 + |
| A delicate Chewit + | 1615 + |
| A froth to put on Cream, or Trifle, which looks and eats well + | c. 1808 + |
| A good chocolate cake + | Late 19th century + |
| A goose pie + | 1840 + |
| A made Dish of Conyes Liuers + | 1615 + |