VintageRecipes.net
The Cooking Manual of Practical Directions for Economical Every-Day Cookery
Author
Juliet Corson, Superintendent of The New York Cooking School
Published
1877
Recipes
Beverages
- Barley Water
- Beef Tea
- Egg Tea
- Filtered Water
- Flaxseed Lemonade
- Iceland Moss Chocolate
- Isinglass Milk
- Jelly Water
- Rice Caudle
- Very strong Beef Tea
Breads
- Aerated Homemade Bread
- Breakfast Rolls
- Breakfast Twist
- Crackers and Marmalade
- Cream Breakfast Rolls
- English bread and butter
- Finger Biscuit
- Homebrewed Yeast
- Homemade Bread
- Loaf Bread
- Milk Bread
- Potato Bread
- Pulled Bread
- Rice Bread
- Tea Biscuit
- Toast
Cheese
Desserts
- Arrowroot Jelly
- Arrowroot Wine Jelly
- Bread Jelly
- Calf's Foot Jelly
- Plain Gingerbread
- Timbale of Macaroni
Desserts: Cakes
Desserts: Cookies & Squares
Desserts: Puddings
Eggs
- Boiled Eggs
- Omelette with Ham, Tongue, or Cheese
- Omelette with Herbs
- Omelette with Mushrooms
- Omelette with Oysters
- Omelette with Preserves
- Oriental Omelette
- Plain Omelette
- Poached Eggs for Consommé
- Spanish Omelette
- Stuffed Eggs
Fruit
Meat
- Broiled Chops
- Broiled Pigeons
- Broiled Sheep's Kidneys
- Civet of Hare
- Epigramme of Lamb, with Piquante Sauce
- Forcemeat for Roast Poultry
- Haricot or Stew of Mutton
- Jugged Hare
- Kromeskys, with Spanish Sauce
- Leg of Mutton with Caper Sauce
- Liver Rolls
- Mutton Stew
- Ragout of Haslet
- Ragout of Mutton
- Roast Duck with Watercresses
- Roast Goose with Onion Sauce
- Roast Lamb with Mint Sauce
- Roast Partridge
- Roast Turkey with Cranberry Sauce
- Roast Wild Duck
- Roasted Tripe
- Sage and Onion Stuffing
- Salmi of Duck
- Sheep's Tongues with Spinach
- Stuffing for Veal
- Stuffing for Veal
- Three dishes from a Neck of Mutton
- Toad-in-the-Hole
- Tripe and Onions
Meat: Beef
- Baked Ox-heart
- Beef á la Mode Jardiniere
- Beefsteak
- Bubble and Squeak
- Calf's Liver larded
- Fried Brains with Tomato Sauce
- Plain Rump Steak
- Portuguese Beef
- Roast Beef with Yorkshire Pudding
- Stewed Kidneys
- To broil a Beefsteak
Meat: Chicken
- Boiled Fowl with Oyster Sauce
- Broiled Chicken
- Chicken Fricassee
- Cock-a-leeky
- Fried Chicken, Spanish Style
- Grilled Fowl
- Minced Chicken with Macaroni
- Roast Chicken with Duchesse Potatoes
Meat: Pork
- Bacon Roly-Poly
- Boiled Ham with Madeira Sauce
- Broiled Pigs' Feet
- Broiled Pork Cutlets
- English Pork Pie
- Gammon Dumpling
- Ham and Beans
- Italian Cheese
- Neck of Pork stuffed
- Peas and Bacon
- Pigs' Feet Fried
- Pigs' Tongue and Brains
- Pork Chops with Curry
- Roast Pork with Apple Sauce
Meat: Veal
Pasta
- Macaroni Milanaise style
- Macaroni with Béchamel Sauce
- Macaroni with Cheese
- Macaroni with Tomato Sauce
Rice, Cereals, Grains
- Arrowroot Gruel
- Boiled Rice
- Farina Gruel
- Oatmeal Porridge
- Oatmeal Porridge
- Polenta
- Sago Gruel
- Sago Milk
- Scotch Crowdie
Salads
- Asparagus Salad
- Cauliflower Salad
- Dandelion Salad
- Green Pea Salad
- Mint Salad
- Nasturtium Salad
- Orange Salad
- Shad-roe Salad
- Spinach Salad
- Spring Salad
- Tomato Salad
- Watercress Salad
Salads: Salad Dressings
- Anchovy Salad Sauce
- Cream Dressing
- Egg Dressing
- English Salad Sauce
- Hot Salad Sauce
- Mayonnaise
- Oil Sauce
- Piquante Salad Sauce
- Romaine Salad Dressing
- Romaine Sauce for Watercresses
- Spring Dressing
- Swiss Dressing
Sandwiches
Sauces & Spreads
- Apple Sauce
- Béchamel Sauce, with Parmesan Cheese
- Beefsteak Juice
- Blackberry Jam
- Bread Sauce
- Caper Sauce
- Cranberry Sauce
- Dutch Sauce
- Epicurean Butter
- Green Remolade
- Hot Mint Sauce
- Madeira Sauce
- Maître d'hotel Butter
- Marinade
- Mint Sauce cold
- Onion Sauce
- Oyster Sauce
- Piquante Sauce
- Ravigote Sauce
- Remolade
- Robert Sauce
- Spanish Sauce
- Sweet Sauce
- Tomato Sauce
- Tomato Sauce
- Vanilla Cream Sauce
Seafood
- Anchovies
- Baked Blackfish
- Boiled Cod with Oyster Sauce
- Broiled Oysters
- Broiled Shad with Maître d'hotel butter
- Club House Fish Cakes
- Fillet of Sole au gratin
- Fish Pudding
- Fried Smelts, French Style
- Mock Crab
- Pickled Herrings
- Pickled Mackerel
- Red Herrings with Potatoes
- Salmon Steak
- Salt Cod with Parsnips
- Sardine Sandwiches
- Sardines
- Scalloped Oysters
- Warmed up boiled fish, with Dutch Sauce
Soup
- Barley Broth with Vegetables
- Chicken Broth
- Clear Soup, or Consommé
- Egg Broth
- General Stock
- Lentil Soup
- Pea Soup
- Pot-au-feu
- Potato Soup
- Rice and Tomato Soup
- Scotch Broth with Meat
- Scotch Broth without Meat
- Sorrel Soup
- Spinach Soup
- St. James Fish Chowder
- Vermicelli and Macaroni Soup
Vegetables
- Asparagus with Melted Butter
- Baked Beets
- Baked Cauliflower
- Baked Mushrooms
- Baked Potatoes
- Baked Turnips
- Bermuda or New Potatoes
- Boiled Potatoes
- Boiled Potatoes
- Broiled Potatoes
- Broiled Tomatoes
- Brussels Sprouts
- Bubble and Squeak
- Carrot Stew
- Duchesse Potatoes
- Fried Beans
- Fried Lentils
- Glazed Onions
- Green Peas
- Ham and Beans
- Kolcannon
- Lentils boiled plain
- Lyonnaise Potatoes
- Mushroom Pudding
- Parisian Potatoes
- Peas and Bacon
- Peas-pudding
- Potato Pudding
- Potato Snow
- Red Cabbage
- Saratoga Onions
- Saratoga Potatoes
- Stewed Lentils
- Stewed Parsnips
- String Beans
- Stuffed Cabbage
- Stuffed Lettuce
- Stuffed Potatoes
- Stuffed Tomatoes
- To boil Spinach
Miscellaneous Recipes
This cookbook can be downloaded in full from Project Gutenberg.
SEARCH VINTAGE RECIPES