VintageRecipes.net
The Century Cook Book
Author
Mary Ronald
Published
1901
Recipes from this cookbook are currently being added. When all of the recipes have been added, this page will be updated with a table of contents.
Recipes
Appetizers
- Anchovy Canapes
- Canape Lorenzo
- Cheese Canapes
- Cheese Canapes
- Ham Canapes
- Pineapple Canapes
- Sardine Canapes
Beverages
- Boiled Coffee
- Champagne Cup No. 1
- Champagne Cup No. 2
- Chocolate
- Chocolate Made With Condensed Milk
- Cider Cup
- Claret Cup No. 1
- Claret Cup No. 2
- Cobblers
- Cocoa
- Drip Coffee
- Egg-Nog
- Fruit Syrups
- Grape-Juice
- Iced Cafe Au Lait
- Lemonade
- Milk Punch
- Milk Shake
- Moselle Cup
- Orangeade
- Sauterne Cup
- Tea
- Thorp Cocktail
- To Freeze Carafes
- To Make Coffee
Breads
- Bath Buns
- Biscuits Made With Sour Milk
- Boston Brown Bread
- Boston Brown Bread
- Braids and Twists
- Bran Biscuits
- Bread Made of Whole Wheat Flour
- Bread Made With Baking-Powder
- Bread Sticks
- Brioche For Timbale, or Cabinet Puddings
- Colonial Hoe-Cakes
- Corn Bread No. 1
- Corn Bread No. 2
- Corn Gems
- Crescents
- Dabs
- Dick Bennet's Receipt For Yeast
- Dried Rusks
- Gluten Bread
- Graham Bread
- Graham Gems
- Graham Gems
- Hoe-cake No. 1
- Kentucky Corn Dodgers
- Luncheon and Tea Rolls
- Maryland Beaten Biscuit
- Milk Toast
- Muffins No. 1
- One Loaf of Bread or One Pan of Biscuits to be Made in Two Hours
- Parker House Rolls
- Pone
- Potato Bread
- Puffs or Pop-overs
- Pulled Bread
- Raised Muffins
- Rusks
- Soft Corn-Bread
- Tea Biscuits Made With Baking Powder
- Thin Indian Bread
- To Make a Brioche Crown or Ring
- To Make a Brioche Roll With Head
- To Make Buns
- Toast
- What to do When Yeast is not Obtainable to Start the Fermentation in Making Yeast
- Yeast Receipt No. 2
- Zwieback
Cheese
- Cheese Sandwiches No. 1
- Cheese Sandwiches No. 2
- Cheese Sandwiches No. 3
- Cheese Sandwiches No. 4. Mock Crab
- Cheese Souffle
- Cheese Straws No. 2
- Cottage Cheese
- Crackers and Cheese
- Spanish Sandwiches
- Welsh Rabbit
Desserts
- Apple Charlotte
- Apple Fritters
- Apple Souffle
- Baba
- Baked Apple Dumplings
- Balloons
- Banana Trifle (Martha)
- Bavarian Panachee
- Bread Fritters
- Bread Tarts
- Brown Betty
- Carolines
- Champagne Jelly
- Chestnut Puree With Cream
- Chocolate Bavarian
- Chocolate Souffle
- Coffee Jelly
- Croquenbouche of Macaroons
- Crullers
- Czarina Cream
- Dantzic Jelly
- Diplomatic Bavarian
- Doughnuts
- Easy Pie-Crust
- Fried Cream
- Fritter Batter
- Fritters Made of Biscuit Dough
- Italian Cream, or Bavarian Without Cream
- Italian Meringue
- Jellied Fruit
- Jellies With Fruits (Macedoine)
- Lemon Jelly
- Millefeuilles
- Mousses
- Omelet Souffle
- Orange Fritters
- Orange Jelly
- Paganini Tartlets
- Pastry For Tarts or Open Pies
- Plain Bavarian Cream
- Plain Pastry For Pies
- Plum Pudding Jelly
- Prune Jelly, With Almonds
- Prune Souffle
- Ribbon Jelly
- Sabayon No. 1
- Soft Gingerbread
- Tart Bands
- Tartlets
- To Glaze Pastry
- Vanilla Souffle
- Wine Jelly
Desserts: Cakes
- Bread Cake
- Cake With Custard
- Currant Shortcake
- Fruit Cake
- Genoese Cake
- Hartford Election Cake
- Molasses Cake
- One-Egg Cake
- Orange Cake
- Sponge-Cake No. 1
- Sponge-Cake No. 3
- Strawberry Cake
- Strawberry Shortcake
- Warren's Cake
- White Cake
- White Sponge, or Angel Cake
Desserts: Cakes: Icings & Fillings
- Boiled Icing No. 1
- Chocolate Filling
- Chocolate Icing No. 1
- Chocolate Icing No. 3
- Cream Filling
- Icing For Small Cakes
- Instantaneous Frosting
- Orange Filling
- Royal Icing
Desserts: Candy
- Almond Hardbake
- Burnt Almonds
- Chocolate Caramels
- Chocolate Creams
- Chocolate Peppermints
- Cocoanut Creams
- Molasses Candy
- Neapolitan Squares
- Nougat No. 4 (Bonbons)
- Nut Creams
- Peanut Candy
- Peppermint Creams
- Peppermint Drops
- Sugar-Plums
- Sugared Almonds
- Taffy
Desserts: Cookies & Squares
- Almond Wafers
- Cocoanut Balls or Cones
- Cocoanut Cakes
- Ginger Snaps
- Jumbles
- Lady-Fingers
- Macaroons
- Madeleines No. 1
- Molasses Wafers
- Pine Cones
- Plain Cookies
- Venetian Cakes
Desserts: Frozen
- Angel Parfait
- Caramel Ice-Cream No. 1
- Coffee Ice-Cream No. 2
- Coffee Punch
- Lemon Ice
- Orange-Ice
- White or Angel Ice-Cream
Desserts: Pies
- Cranberry Pie
- Cream Pie
- Molasses Pie
- Orange Pie
- Plain Apple Pie
- Pumpkin Pie
- Pumpkin Pies (About Four Pounds)
- Squash Pies
Desserts: Puddings
- Baked Indian Pudding
- Baked Indian Pudding
- Batter Pudding
- Bermuda Pudding
- Blueberry Pudding
- Boiled Custard No. 1
- Boiled Indian Pudding
- Bread and Butter Pudding
- Bread Pudding No. 1
- Cabinet Pudding No. 1
- Cabinet Pudding No. 4
- Canary Pudding
- Cherry Bread
- Christmas Plum Pudding
- Cottage Pudding
- Farina Pudding (Boiled)
- Fig Pudding
- Fruit Pudding
- Lemon Rice Pudding
- Orange Indian Pudding
- Peach Pudding
- Plain Rice Pudding No. 1
- Rice and Orange-Marmalade Pudding
- Rice Pudding No. 2
- Roly-Poly Pudding
- Snow Apple Pudding
- Suet Pudding
- Tapioca and Apples
- Tapioca Pudding
- Whipped Jelly or Snow Pudding
Eggs
- Broiled Ham and Eggs
- Egg Balls
- Egg Sandwiches No. 1
- Egg Sandwiches No. 2
- Egg Sandwiches No. 3
- French Poached Eggs, No. 2
- Fried Eggs
- Ham and Eggs a l'Aurore
- How To Beat Eggs
- Orange Omelet
- Poached Egg With Tomato
- Poached Eggs With Anchovy
- Scrambled Eggs
- Stuffed Eggs No. 1
- Stuffed Eggs No. 2
- Tomatoes Stuffed With Eggs
Fruit
- Apple Fritters
- Apple Jelly
- Apple Sauce
- Apple Sauce
- Apricot Sauce
- Baked Apples
- Baked Apples
- Blueberry Pudding
- Brandy Peaches
- Candied Orange or Lemon Peel
- Christmas Plum Pudding
- Citron Preserve
- Clarified Apples
- Cranberry Jelly
- Cranberry Pie
- Currant Jelly or Any Berries
- Fig Pudding
- Flaming Apples
- Fried Apples
- Fruit Sauces
- Grape Preserves
- Jelly Sauce
- Lemon Jelly
- Orange Fritters
- Orange Indian Pudding
- Orange Jelly
- Orange Marmalade
- Orange Pie
- Peach Pudding
- Pineapple Sauce
- Plain Apple Pie
- Preserved Peaches
- Preserved Pears
- Preserved Plums
- Preserved Strawberries No. 1
- Preserved Strawberries No. 2
- Prune Jelly, With Almonds
- Puree of Fruit Sauces
- Quince Marmalade
- Snow Apple Pudding
- Spiced Grapes
- Stewed Pears
- Suet Pudding
Meat
- Baked Sweetbreads
- Boiled Mutton
- Boudins Rouennais
- Bouilli
- Braised Liver
- Braised Sweetbreads
- Bread Stuffing
- Breast of Mutton
- Brown Hash
- Canvasbacks and Redhead Ducks
- Chestnut Stuffing
- Chops a la Maintenon
- Cream Chicken Forcemeat
- Cream Forcemeat, No. 2
- Force-Meat Balls
- Forcemeat, For Stuffing Boned Fowls
- Fried Sweetbreads
- Hot Sliced Tongue
- Irish Stew
- Palmettes
- Plain Pot-Pie
- Potted Pigeons (Dark Meat)
- Quails Broiled
- Ragout of Mutton or Lamb
- Rechauffe of Cold Mutton
- Rissoles
- Roast Goose
- Roast Leg of Mutton
- Roast Loin of Mutton
- Roast Pigeons or Squabs
- Roast Saddle of Mutton
- Salmi of Duck or Game
- Scalloped Meat
- Snipe and Woodcock (Dark Meat)
- Spring Lamb
- Stewed Kidneys
- Stuffing For Fowls
- Sweetbread Croquettes
- Sweetbreads a la Poulette
- Tame Ducks
- To Fry Croquettes
- To Mold Croquettes
- To Prepare Sweetbreads
- Tripe
- Venison
Meat: Beef
- Beef Pie
- Beef's Tongue
- Beefsteak Pie
- Braised Beef
- Braised Liver
- Broiled Liver
- Calf's Brains
- Calf's Head a la Poulette
- Calf's Head With Vinaigrette Sauce
- Calf's Heart
- Cold Roast Beef
- Cold Tongue
- Corned Beef
- Corned Beef
- Corned Beef Hash
- Hamburg Steaks
- Inside Flank
- Liver And Bacon
- Marinade of Brains
- Mignon Fillets
- Ragout of Beef
- Raw Beef Sandwiches
- Round of Beef
- To Broil a Beefsteak
Meat: Chicken
- Boiled Chicken
- Braised Boned Chicken
- Broiled Chicken
- Chicken A La Vienne
- Chicken Chartreuse
- Chicken Croquettes
- Chicken Fritters
- Chicken Gumbo
- Chicken Imperial
- Chicken Livers With Madeira
- Chicken Loaf
- Chicken Souffle
- Chicken, Baltimore Style
- English Chicken Pie (Cold)
- Fricassee
- Fried Chicken
- Grilled Bones
- Roasted Boned Chicken
- Salad Sandwiches No. 2
- To Bone a Fowl
Meat: Pork
Meat: Veal
- Fricandeau of Veal
- Jellied Veal
- Roast Fillet of Veal
- Stuffed Shoulder of Veal
- Veal Cutlets
- Veal Loaf
- Veal Scallop
- Veal with White Sauce
Pancakes & Waffles
Pasta
- Baked Macaroni, With Cheese
- Macaroni a l'Albi
- Macaroni With Minced Meat
- Noodle Balls
- Noodles
- Noodles Served as a Vegetable
Preserves & Pickles
- Brandy Peaches
- Chow-Chow
- Citron Preserve
- Cucumber or Gherkin Pickles
- Grape Preserves
- Green Tomato Pickle
- Nasturtium Pickle
- Preserved Peaches
- Preserved Pears
- Preserved Plums
- Preserved Strawberries No. 1
- Preserved Strawberries No. 2
- Spiced Grapes
Rice, Cereals, Grains
- Burnt Almonds
- Chestnut Puree
- Chestnuts With Cream
- Cornmeal Mush
- Cracked Wheat
- Cream Oatmeal
- Flour Panada
- Fried Hominy
- Oat Cake
- Oatmeal Porridge
- Panada
- Pickled Walnuts
- Pilau
- Rice and Tomato
- Southern Way of Cooking Rice
- To Boil Rice
- Zephyrs
Salads
- Bean Salads
- Cauliflower Salad
- Easy Chicken Salad
- Hot Slaw
- Lettuce Salad
- Lobster Salad
- Macedoine Salad
- Oyster Salad
Salads: Salad Dressings
Sandwiches
- Cheese Sandwiches No. 1
- Cheese Sandwiches No. 2
- Cheese Sandwiches No. 3
- Cheese Sandwiches No. 4. Mock Crab
- Egg Sandwiches No. 1
- Egg Sandwiches No. 2
- Egg Sandwiches No. 3
- Raw Beef Sandwiches
- Salad Sandwiches No. 1
- Salad Sandwiches No. 2
- Salad Sandwiches No. 3
- Salad Sandwiches No. 4
- Spanish Sandwiches
Sauces & Spreads
- Agra Dolce
- Apple Jelly
- Apple Sauce
- Apple Sauce
- Apricot Sauce
- Bearnaise
- Bechamel Sauce
- Beurre Noir or Brown Butter Sauce
- Boiled Custard Sauce
- Brandy, Rum, or Kirsch Sauce
- Bread Sauce
- Brown Sauce
- Caper Sauce
- Celery Sauce
- Chocolate Sauce
- Cold Jelly Sauce
- Cranberry Jelly
- Cranberry Sauce
- Currant Jelly or Any Berries
- Curry Sauce
- Espagnole
- Foamy Sauce
- Fruit Sauces
- Giblet Sauce
- Glaze
- Hollandaise
- Horseradish Sauce
- Jams or Marmalades
- Jelly Sauce
- Lobster Butter
- Lobster Sauce
- Maitre d'Hotel Sauce
- Mint Sauce
- Mushroom Sauce
- Mustard Sauce
- Olive Sauce
- Orange Marmalade
- Pineapple Sauce
- Piquante Sauce
- Plain Pudding Sauce No. 1 (Hot)
- Plain Pudding Sauce No. 2 (Cold)
- Plum Sauce for Meats
- Puree of Fruit Sauces
- Quince Marmalade
- Raspberry Vinegar
- Rich Pudding Sauce
- Richelieu Sauce
- Sabayon No. 2
- Sauce For Croquette Mixture
- Sauce for Macaroni, for Rissotto, and for Polenta
- Sauce for Plum Pudding Glace or for Nesselrode Pudding
- Scallops
- Soubise Sauce
- Syrup Sauce
- To Make Roux
- To Marinate
- Tomato Sauce
- White Sauce
Seafood
- Baked Fish
- Broiled Oysters
- Broiled Sardines on Toast
- Broiled Shad Roe
- Broiled Slices of Salmon
- Broiled Smelts
- Browned Oysters
- Canape Lorenzo
- Canned Salmon
- Clam Fritters
- Club House Fish Balls
- Codfish and Cream
- Cold Fish
- Crab Stew
- Crab Toast
- Crabs
- Crabs St. Laurent
- Creamed Clams
- Creamed Mackerel
- Croustade of Shrimps
- Deviled Crabs
- Fish and Oysters
- Fish Balls
- Fresh Fish Balls
- Fricasseed Oysters
- Fried Fillets of Fish
- Fried Frogs' Legs
- Fried Oysters
- Fried Smelts On Skewers
- Lobster a la Newburg
- Lobster Farci
- Lobster Filling For Patties
- Lobster Stew
- Oyster-Crabs
- Oysters a la Poulette
- Oysters on a Chafing-dish
- Panned Oysters
- Pickled Oysters
- Planked Shad
- Roasted Oysters
- Salad Sandwiches No. 3
- Salmon
- Salpicon of Lobster
- Salt Mackerel
- Scalloped Oysters
- Scalloped Oysters
- Scallops
- Shad Roe Croquettes, No. 2
- Smelts A La Toulouse
- Soft-Shell Crabs
- Spiced Shad
- Stewed Lobster
- Stuffed Crabs With Mushrooms
- Stuffings for Baked Fish
- To Bake a Lobster
- To Broil a Lobster
- To Broil Fish
- To Fry Fish
Soup
- Bean Soup
- Beef or Brown Stock
- Bisque of Lobster
- Black Bean Soup
- Black-Bean Soup
- Bouillon
- Broth Made Quickly for Invalids
- Carrot Soup
- Celery Soup
- Chicken Broth
- Chicken Consomme, or Stock
- Clam Broth
- Clam Chowder
- Clam Chowder
- Clam Soup
- Clam Soup
- Common Stock (Pot-au-Feu)
- Consomme
- Cream of Asparagus; Cream of Green Peas; Cream of String Beans; Cream of Spinach; Cream of Corn; Cream of Celery
- Cream of Clams
- Cream of Oysters
- Fish Chowder
- Fish Chowder
- Fish Stock
- Mutton Broth
- Onion Soup
- Ox-Tail Soup
- Oyster Soup
- Plain Chicken Soup
- Potato Chowder
- Potato Soup
- Potato Soup
- Soup a la Reine
- Split Pea Soup
- Split-Pea or Bean Soup
- Tomato Bisque
- Tomato Puree
- Tomato Soup
- Vegetable Soup
- White Soup
Vegetables
- Artichoke Bottoms
- Artichokes
- Asparagus
- Asparagus Tips
- Baked Potatoes
- Baked Sweet Potatoes
- Beets
- Boiled Cabbage
- Boiled Potatoes
- Broiled Potatoes
- Broiled Tomatoes
- Browned Sweet Potatoes
- Brussels Sprouts
- Canned Corn
- Carrots and Turnips
- Cauliflower
- Cauliflower Au Gratin
- Celery Au Jus
- Celery Stewed
- Corn Mock Oysters
- Corn on the Ear
- Corn Pudding
- Creamed Potatoes
- Cucumbers Stuffed
- Egg-Plant
- Fried Potato Balls and Straws
- Fried Potatoes
- Green Pea Timbale For Soup
- Green Peas
- Harlequin Slices
- How to Extract Onion Juice
- How to Stone Olives
- Lettuce Stewed
- Lima Beans
- Lyonnaise Potatoes
- Macedoine of Vegetables
- Mashed Potatoes
- Onions
- Parsnips
- Pork and Beans
- Potato Balls
- Potato Cakes
- Potato Croquettes
- Potato Omelet
- Potato Rice
- Potato Roses
- Potato Souffle
- Potatoes Baked With Meat
- Puffed or Souffle Potatoes
- Purified Cabbage
- Roasted Tomatoes
- Saratoga Potatoes
- Scalloped Tomatoes
- Stewed Carrots
- Stewed Tomatoes
- String Beans
- Stuffed Egg-Plant
- Stuffed Peppers
- Stuffed Potatoes
- Stuffed Spanish Onions
- Stuffed Tomatoes
- Succotash
- Summer Squash
- Swedish Cabbage
- Sweet Potato Balls
- Sweet Potato Puree
- Sweet Potatoes
- Tomato Farci
- Tomatoes Stuffed With Eggs
- Truffles
- Turnips with White Sauce
Miscellaneous Recipes
- Caramel
- Devonshire Cream, No. 1
- Dumplings With Baking Powder
- Dumplings With Suet
- Green Pea Timbale For Soup
- Marrow Balls
- Praline Powder
- Royale
- Thickening for Soups
- Yorkshire Pudding
This cookbook can be downloaded in full from Project Gutenberg.
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