From The Olde Cookery Book
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| (To make) Emptins + | American Cookery + |
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| A Cambridge Pudding + | A New Booke of Cookerie + |
| A Cherry Tart + | A New Booke of Cookerie + |
| A Chewet of Stockefish + | A New Booke of Cookerie + |
| A Chicken Pie + | American Cookery + |
| A Christmas goose pie + | Directions for Cookery + |
| A Crookneck, or Winter Squash Pudding + | American Cookery + |
| A Curd Star + | Domestic Cookery + |
| A Dish of Steakes of Mutton, smoorde in a Frying-panne + | A New Booke of Cookerie + |
| A Fregesey of Egges + | A New Booke of Cookerie + |
| A Fridayes Pye, without eyther Flesh or Fish + | A New Booke of Cookerie + |
| A Gooseberry Tart + | A New Booke of Cookerie + |
| A Hen's Nest + | Breakfast, Luncheon & Tea + |
| A Moorish method of cooking beef, as described by Captain Riley, the shipwrecked mariner + | The Cook Not Mad + |
| A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. + | A Proper newe Booke of Cokerye + |
| A Superior Ginger Beer + | Daniel Young + |
| A Trifle + | American Cookery + |
| A Whitpot pudding + | The Cook Not Mad + |
| A baked plum pudding + | Directions for Cookery + |
| A boiled plum pudding + | Directions for Cookery + |
| A delicate Chewit + | A New Booke of Cookerie + |
| A froth to put on Cream, or Trifle, which looks and eats well + | Domestic Cookery + |
| A good chocolate cake + | Saad family + |
| A goose pie + | Directions for Cookery + |
| A made Dish of Conyes Liuers + | A New Booke of Cookerie + |
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