Books > Directions for Cookery, in its Various Branches (1840) > Desserts

Directions for Cookery, in its Various Branches (1840)
Table of Contents

Desserts

• Sweetmeats - General Remarks

• Cakes
• Candy
• Cookies & Squares
• Pies
• Puddings

• Almond Ice Cream
• Apple Compote
• Apple Dumplings
• Apple Fritters
• Arrow Root Jelly
• Baked Apple Dumplings
• Baked Apples
• Baked Pears
• Best Plain Paste
• Bread Jelly
• Calves' Foot Jelly
• Charlotte Polonaise
• Charlotte Russe
• Chocolate Cream
• Cinderellas or German Puffs
• Clotted Cream
• Common Gingerbread
• Common Ice Cream
• Common Pie Crust
• Country Syllabub
• Dough Nuts
• Dripping Paste
• Fine Puff Paste
• Fine Suet Dumplings
• Floating Island
• Frozen Custard
• Gingerbread Nuts
• Gooseberry Fool
• Ground Rice Milk
• Italian Cream
• Jaune-Mange
• Lard Paste
• Lemon Cream
• Lemon Ice Cream
• Light Dumplings
• Omelette Soufflé
• Orange Cream
• Orange Jelly
• Pine-Apple Ice Cream
• Pink Champagne Jelly
• Plain Fritters
• Plum Charlotte
• Port Wine Jelly
• Potato Paste
• Pyramid of Tarts
• Raspberry Charlotte
• Rhubarb Tarts
• Rice Dumplings
• Rice Jelly
• Rice Milk
• Shells
• Strawberry Ice Cream
• Suet Paste
• Sweet Paste
• Syllabub, or Whipt Cream
• To Stew Gooseberries
• Trifle
• Turkish Sherbet
• Vanilla Ice Cream
• White Gingerbread
• Wine Jelly
• Wine Whey
• Wonders, or Crullers

Print list only | Save to del.icio.us