VintageRecipes.net
Hand-Book of Practical Cookery
Subtitle
For Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food.
Author
Pierre Blot, Professor of Gastronomy, and Founder of The New York Cooking Academy
Published
1884
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
Beverages
- Bavaroise With Chocolate
- Bichof
- Bichof, Another Way
- Cafe Au Lait
- Choca
- Chocolate
- Cocoa
- Lait de Poule
- Lemonade or Orangeade
- Lemonade With Barley
- Mint
- Tea
- To Make Coffee
- To Roast Coffee
Breads
Cheese
Desserts: Cakes: Icings & Fillings
Desserts: Candy
Desserts: Puddings
Eggs
Fruit
Meat
Pancakes & Waffles
Rice, Cereals, Grains
Salads
Salads: Salad Dressings
Sauces & Spreads
- Allemande Sauce
- Anchovy Butter
- Anchovy Sauce
- Apple Sauce
- Bechamel Sauce
- Bread Sauce
- Brown Butter, or Beurre Noir
- Calves'-feet Jelly
- Caper Sauce
- Celery Sauce
- Colbert Sauce
- Coulis of Fish, or Fish Gravy
- Coulis of Veal
- Cranberry Sauce
- Cucumber Sauce
- Currant Sauce
- Diplomat Sauce
- Egg Sauce
- Espagnole Sauce
- Essence of Spinage, or Spinach
- Hazel-nut Butter
- Hollandaise Sauce
- Italian Sauce
- Lobster Butter
- Lobster Sauce
- Madeira Sauce
- Madeira Sauce
- Maitre d'Hotel Sauce
- Meat Gravy
- Melted Butter
- Milk Sauce
- Mushroom Catsup
- Parisienne Sauce
- Peach Sauce
- Piquante Sauce
- Poulette Sauce
- Princesse Sauce
- Provencale Sauce
- Ravigote Butter (called also Beurre de Montpellier)
- Ravigote Sauce
- Remolade Sauce
- Robert Sauce
- Roux
- Scented Butter
- Soubise Sauce
- Tartar Sauce
- Tomato Sauce
- White Sauce
Seafood
Soup
- Beef and Mutton Soup
- Bouillabaisse
- Broth for Potages
- Broth for Sauces and Gravies
- Chicken Broth
- Frog Broth
- Milk Soup
- Potage a la Colbert
- Puree of Carrots
- Puree of Cauliflowers
- Puree of Chestnuts
- Puree of Dry Beans, white or colored, Kidney, Lima, or any other kind
- Puree of Green Peas
- Puree of Onions
- Puree of Potatoes
Vegetables
- Artichokes
- Artichokes in Vinaigrette
- Artichokes, Fried
- Artichokes, Stewed
- Asparagus en Petits Pois
- Asparagus Fried
- Asparagus in Omelet
- Asparagus in Vinaigrette
- Asparagus to Boil
- Asparagus with White Sauce
- Beans au Jus
- Beans Maitre d'hotel
- Beans with Onions
- Beets, stewed
- Cabbages a l'Allemande
- Cabbages Stewed
- Cabbages to boil
- Cabbages With Apples
- Cabbages With Bacon
- Cabbages With Milk, or a la Creme
- Carrots to boil
- Carrots With Sugar
- Celery
- Celery Fried
- Chiccory Stewed
- Colored Beans, stewed
- Corn Stewed
- Cucumbers
- Cucumbers in hors-d'oeuvre
- Dandelion
- Dry Beans au Jus
- Dry Beans Boiled with Mutton or Pork
- Dry Beans Maitre d'hotel
- Dry Beans to Boil
- Dry Beans with Mutton
- Dry Beans with Salt Pork
- Dry Beans, Lima, White or Colored
- Egg-Plant, broiled
- Egg-Plant, Fried
- Essence of Spinach, or Green Essence
- Green or String Beans, Dwarf or Snap Beans, French Haricots, Pole Beans, Kidney Beans, etc.
- Green, shelled, Lima, or other Beans
- Leeks
- Onions a la Creme
- Onions Glazed
- Onions Stewed
- Parsnips, Sauteed
- Peas Plain Boiled
- Peas with Bacon
- Peas with Ham
- Peas with Lettuce
- Red Cabbage, stewed
- Spinach au jus
- Spinach, to boil
- Tomatoes, to blanch
Miscellaneous Recipes
- Another Souse
- Batter for frying Fish
- Batter for frying Fritters
- Batter for frying Vegetables
- Boned-turkey Jelly
- Burnt Sugar
- Eggs and Crumbs for frying
- Essence of Beef
- Essence of Spinach, or Green Essence
- Fat for Frying
- Meat Jellies
- Meuniere
- Souse
- To Boil Sorrel
- To Clarify Fat
- White Pepper
This cookbook can be downloaded in full from Project Gutenberg.
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