Recipes > Desserts

Desserts

• Baked Fruit
• Cakes
• Candy
• Charlottes
• Compotes
• Cookies & Squares
• Creams
• Dessert Sauces
• Doughnuts
• Dumplings
• Eclairs
• Floating Islands
• Floats
• Fools
• Fritters
• Frozen Desserts
• Gelatin Desserts
• Gingerbread
• Meringues
• Pies
• Puddings
• Puffs
• Snows
• Souffles
• Stewed Fruit
• Strudels
• Sweet Sandwiches
• Syllabubs
• Tarts
• Trifles
• Whips

• A Sweet for the Children
       from The Belgian Cookbook (1915)
• Allnumettes
       from Desserts and Salads (1920)
• Almond Flowers
       from The Book of Household Management (1861)
• Almond Paste
       from Desserts and Salads (1920)
• Almond Paste, for Second-Course Dishes
       from The Book of Household Management (1861)
• Almond Rice
       from Dr. Allinson's Cookery Book (1915)
• Ambrosia
       from The International Jewish Cook Book (1919)
• Ambrosia for One
       from Recipes Tried and True (1894)
• Apple Betty
       from The Golden Age Cook Book (1898)
• Apple Biscuit
       from The Cookery Blue Book (1891)
• Apple Croquettes
       from Mrs. Wilson's Cook Book (1920)
• Apple Croquettes
       from The Golden Age Cook Book (1898)
• Apple Delight
       from The International Jewish Cook Book (1919)
• Apple Dowdy
       from Mrs. Wilson's Cook Book (1920)
• Apple Fladen (Hungarian)
       from The International Jewish Cook Book (1919)
• Apple Flummery
       from The Skilful Cook (1905)
• Apple Ginger
       from The Boston Cooking-School Cook Book (1896)
• Apple Ginger
       from The Book of Household Management (1861)
• Apple Marmalade
       from The Golden Age Cook Book (1898)
• Apple Pan-dowdy
       from The Cookery Blue Book (1891)
• Apple Pandowdy
       from Pennsylvania Dutch Cooking
• Apple Porcupine
       from Miss Parloa's New Cook Book
• Apple Porcupine
       from The Boston Cooking-School Cook Book (1896)
• Apple Porcupines
       from Foods That Will Win the War and How to Cook Them (1918)
• Apple Rice
       from The Suffrage Cook Book (1915)
• Apple Ringlets
       from Desserts and Salads (1920)
• Apple Roll
       from The New Dr. Price Cookbook (1921)
• Apple Roll
       from Recipes Tried and True (1894)
• Apple Scallop
       from Desserts and Salads (1920)
• Apple Slump
       from The International Jewish Cook Book (1919)
• Apple Snowballs
       from The Book of Household Management (1861)
• Apple Tansie
       from The Queen-like Closet or Rich Cabinet (1672)
• Apple Toast
       from The White House Cookbook (1887)
• Apple Turnovers
       from The Skilful Cook (1905)
• Apples (with Currant Jelly)
       from Desserts and Salads (1920)
• Apples (with Custard)
       from Desserts and Salads (1920)
• Apples a la Portugaise
       from The Book of Household Management (1861)
• Apples and Rice
       from The Art of Living in Australia (1893)
• Apples and Rice
       from The Book of Household Management (1861)
• Apples with Rice Border
       from Desserts and Salads (1920)
• Apricot Dainty
       from School and Home Cooking (1920)
• Apricots with Cream and Nut Brittle
       from For Luncheon and Supper Guests (1923)
• Auflauf
       from The International Jewish Cook Book (1919)
• Baba à la Parisienne
       from The International Jewish Cook Book (1919)
• Bairische Dampfnudeln, No. 2
       from The International Jewish Cook Book (1919)
• Baked Berry Rolls
       from The White House Cookbook (1887)
• Baked Jam Roll
       from The Healthy Life Cook Book (1915)
• Banana Cantaloupe
       from The Boston Cooking-School Cook Book (1896)
• Banana Dainty
       from The International Jewish Cook Book (1919)
• Banana Stew with Cocoanut
       from The Khaki Kook Book (1917)
• Bananas a la Jamique
       from Mrs. Wilson's Cook Book (1920)
• Barley Panada
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Batter Pudding
       from The International Jewish Cook Book (1919)
• Bavaroise au Café
       from Twenty-four Little French Dinners (1919)
• Beignets Soufflés
       from Twenty-four Little French Dinners (1919)
• Beignets des Pêches
       from Twenty-four Little French Dinners (1919)
• Beignets à la Printemps
       from Twenty-four Little French Dinners (1919)
• Belgian Rice Balls
       from Mrs. Wilson's Cook Book (1920)
• Belgian Rice Dessert
       from 365 Foreign Dishes (1908)
• Beolas
       from The International Jewish Cook Book (1919)
• Blackberry Flummery
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Blackberry Sponge
       from Woman's Institute Library of Cookery, Volume 5
• Blanched Manchet
       from The Queen-like Closet or Rich Cabinet (1672)
• Bodino of Semolina
       from The Cook's Decameron
• Bohemian Kolatchen
       from The International Jewish Cook Book (1919)
• Boiled Jam Roll
       from The Healthy Life Cook Book (1915)
• Boiled Loaf
       from The Virginia Housewife (1860)
• Boiled Paste (Paté à choux)
       from Desserts and Salads (1920)
• Bramberries
       from Things Mother Used to Make (1914)
• Bread Croquettes
       from Made-Over Dishes
• Brier Hill Dessert
       from Miss Parloa's New Cook Book
• Brioche Dessert
       from Woman's Institute Library of Cookery, Volume 4
• Brown Betty
       from Mrs. Wilson's Cook Book (1920)
• Brown Betty
       from A Little Cook Book for a Little Girl (1905)
• Brown Betty
       from The International Jewish Cook Book (1919)
• Brown Betty
       from Public School Domestic Science (1898)
• Burnt Cream
       from English Housewifry (1764)
• Butter Semmels
       from Pennsylvania Dutch Cooking
• Butterscotch Apples
       from School and Home Cooking (1920)
• Café Bavaroise
       from Twenty-four Little French Dinners (1919)
• Cake and Custard
       from A Little Cook Book for a Little Girl (1905)
• Calas
       from Mrs. Wilson's Cook Book (1920)
• Canapes
       from Desserts and Salads (1920)
• Cannelous
       from Desserts and Salads (1920)
• Cantaloupe Frappe
       from Vaughan's Vegetable Cook Book (1919)
• Caramelized Sugar
       from The Boston Cooking-School Cook Book (1896)
• Chartreuse de Fruit
       from The Skilful Cook (1905)
• Cherry Roley-Poley
       from The International Jewish Cook Book (1919)
• Cherry Roly-Poly
       from Mrs. Wilson's Cook Book (1920)
• Chestnuts "Alla Lucifero"
       from Simple Italian Cookery
• Chestnuts and Prunes
       from The International Jewish Cook Book (1919)
• Children's Birthday Dish
       from The Belgian Cookbook (1915)
• Chocolate Blanc Mange
       from The White House Cookbook (1887)
• Chocolate Mould
       from Dr. Allinson's Cookery Book (1915)
• Chocolate Mould
       from Dr. Allinson's Cookery Book (1915)
• Chocolate Paste
       from My Pet Recipes, Tried and True (1900)
• Choux au Chocolat
       from Twenty-four Little French Dinners (1919)
• Choux à la Crème
       from Twenty-four Little French Dinners (1919)
• Chrimsel, No. 1
       from The International Jewish Cook Book (1919)
• Chrimsel, No. 2
       from The International Jewish Cook Book (1919)
• Cinamon or Ginger Leach
       from The Queen-like Closet or Rich Cabinet (1672)
• Cinnamon Apples
       from The Suffrage Cook Book (1915)
• Cinnamon Sticks
       from Desserts and Salads (1920)
• Citron Strudel
       from Desserts and Salads (1920)
• Clove or Cinamon Sugar
       from The Queen-like Closet or Rich Cabinet (1672)
• Cobbler, Southern Style
       from Mrs. Wilson's Cook Book (1920)
• Cocoanut Sponge
       from My Pet Recipes, Tried and True (1900)
• Cocoanut Surprise
       from Foods That Will Win the War and How to Cook Them (1918)
• Condés
       from Desserts and Salads (1920)
• Cordial Syrup
       from The Queen-like Closet or Rich Cabinet (1672)
• Cornflour Shape
       from The Healthy Life Cook Book (1915)
• Cranberry Conserve
       from Mrs. Wilson's Cook Book (1920)
• Cranberry Roll
       from Mrs. Wilson's Cook Book (1920)
• Cranberry Roll
       from Mrs. Wilson's Cook Book (1920)
• Cream Horns
       from The Boston Cooking-School Cook Book (1896)
• Creme Fouettée à la Cobby
       from Desserts and Salads (1920)
• Croquignoles
       from My Pet Recipes, Tried and True (1900)
• Croquignoles
       from My Pet Recipes, Tried and True (1900)
• Crème Brulée
       from Twenty-four Little French Dinners (1919)
• Crème Frite
       from The Skilful Cook (1905)
• Curds and Cream
       from The Virginia Housewife (1860)
• Curds and Whey
       from Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832)
• Dainty Dessert
       from Recipes Tried and True (1894)
• Dainty White-Pot
       from The Queen-like Closet or Rich Cabinet (1672)
• Damp Nudels
       from Desserts and Salads (1920)
• Darioles a la Vanille
       from The Book of Household Management (1861)
• Delicious Junket
       from The White House Cookbook (1887)
• Dessert With Whipped Cream
       from The International Jewish Cook Book (1919)
• Dessert of Mixed Fruit
       from The Golden Age Cook Book (1898)
• Devonshire Junket
       from The Book of Household Management (1861)
• Dimpes Dampes (Apple Slump)
       from The International Jewish Cook Book (1919)
• Dowdy, New England Style
       from Mrs. Wilson's Cook Book (1920)
• Dried Fruit
       from Mrs. Wilson's Cook Book (1920)
• Dutch Flummery
       from The Lady's Own Cookery Book (1844)
• Economical Jelly Roll
       from Desserts and Salads (1920)
• Egg Panada
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Egg Salmagundi with Jam
       from Dr. Allinson's Cookery Book (1915)
• Excellent and Cheap Dessert Dish
       from The Virginia Housewife (1860)
• Fanchonettes
       from Miss Parloa's New Cook Book
• Fanchonnettes de creme
       from Desserts and Salads (1920)
• Fanchonnettes de pommes
       from Desserts and Salads (1920)
• Farina Beignets
       from Desserts and Salads (1920)
• Farina Mush
       from Desserts and Salads (1920)
• Feuillantines
       from Twenty-four Little French Dinners (1919)
• Fig Cups
       from The Boston Cooking-School Cook Book (1896)
• Fig Dessert
       from The International Jewish Cook Book (1919)
• Fig Envelopes
       from The New Dr. Price Cookbook (1921)
• Fig Toast
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Figs Stuffed with Cheese
       from Woman's Institute Library of Cookery, Volume 2
• Flan d'apricots à la creme meringue
       from Desserts and Salads (1920)
• Flan de Cerises à la creme
       from Desserts and Salads (1920)
• Flan de frangipane
       from Desserts and Salads (1920)
• Flan de fruits printaniers
       from Desserts and Salads (1920)
• Flan de peches
       from Desserts and Salads (1920)
• Flan de pommes à l'anglaise
       from Desserts and Salads (1920)
• Flanc of Apples, or Apples in a Raised Crust
       from The Book of Household Management (1861)
• Flanc of Apricots, or Compote of Apricots in a Raised Crust
       from The Book of Household Management (1861)
• Flummery
       from The Virginia Housewife (1860)
• Fluted Rolls
       from The Book of Household Management (1861)
• Flûtes
       from The Boston Cooking-School Cook Book (1896)
• Four Quarters
       from The Belgian Cookbook (1915)
• Frangipani
       from The Belgian Cookbook (1915)
• Fried Apples
       from Things Mother Used to Make (1914)
• Fromage Bavarois au Café
       from Desserts and Salads (1920)
• Fromage Bavarois au Chocolat
       from Desserts and Salads (1920)
• Fromage Bavarois au Pain Noir
       from Desserts and Salads (1920)
• Fromage Bavarois aux Amandes
       from Desserts and Salads (1920)
• Fromage Bavarois aux Pistache
       from Desserts and Salads (1920)
• Fromage Bavarois à la Vanille
       from Desserts and Salads (1920)
• Frosted Apples
       from The International Jewish Cook Book (1919)
• Fruit Cup
       from For Luncheon and Supper Guests (1923)
• Fruit Glace
       from Miss Parloa's New Cook Book
• Fruit Jambolaya
       from Made-Over Dishes
• Fruit Loaf
       from Foods That Will Win the War and How to Cook Them (1918)
• Fruit Loaf
       from The International Jewish Cook Book (1919)
• Fruit Pot-Pie
       from Made-Over Dishes
• Fruit Recipe for Hot Weather
       from Recipes Tried and True (1894)
• Fruit Rolls
       from School and Home Cooking (1920)
• Fruit Turnovers (Suitable for Pic-Nics)
       from The Book of Household Management (1861)
• Fruit Turnovers (Suitable for Picnics)
       from The White House Cookbook (1887)
• Funnel Cakes (Drechter Kuche)
       from Pennsylvania Dutch Cooking
• Furmity with Almonds
       from The Queen-like Closet or Rich Cabinet (1672)
• Galatin a la Melba
       from Mrs. Wilson's Cook Book (1920)
• Galettes
       from The Skilful Cook (1905)
• Gaufres from Brussels
       from The Belgian Cookbook (1915)
• Geneva Wafers
       from The White House Cookbook (1887)
• Geneva Wafers
       from The Book of Household Management (1861)
• German Bread Tarte
       from 365 Foreign Dishes (1908)
• German Prune Kuchen
       from 365 Foreign Dishes (1908)
• Gnocchi of Milk, a Dessert
       from Simple Italian Cookery
• Gooseberry Turnovers
       from The Skilful Cook (1905)
• Green Tansie to Fry, or Boil Over a Pot
       from The Queen-like Closet or Rich Cabinet (1672)
• Green Tomato and Apple Mince
       from Mrs. Wilson's Cook Book (1920)
• Ground Rice Milk
       from Directions for Cookery, in its Various Branches (1840)
• Gâteau Saint Honoré
       from Miss Parloa's New Cook Book
• Havana Banana Pastry
       from Mrs. Wilson's Cook Book (1920)
• Huckleberries with Crackers and Cream
       from The White House Cookbook (1887)
• Hungarian Fruit Roll
       from 365 Foreign Dishes (1908)
• Iced Apples With Cream
       from My Pet Recipes, Tried and True (1900)
• Iced Apples, or Apple Hedgehog
       from The Book of Household Management (1861)
• Iced Currants
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Iced Currants, for Dessert
       from The Book of Household Management (1861)
• Iced Raspberries
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Imberlach
       from The International Jewish Cook Book (1919)
• Jaunemange
       from The Book of Household Management (1861)
• Jelly Roll
       from The New Dr. Price Cookbook (1921)
• Jelly Roll
       from Mrs. Wilson's Cook Book (1920)
• Jelly Roll
       from Miss Parloa's New Cook Book
• Jelly Roll
       from The International Jewish Cook Book (1919)
• Jelly Roll
       from Desserts and Salads (1920)
• Jewish Kugel
       from 365 Foreign Dishes (1908)
• Junket
       from A Little Cook Book for a Little Girl (1905)
• Junket
       from My Pet Recipes, Tried and True (1900)
• Kentucky Chrimsel
       from The International Jewish Cook Book (1919)
• Kindlech
       from The International Jewish Cook Book (1919)
• Kremslekh
       from The International Jewish Cook Book (1919)
• Ladies' Locks Filled With Strawberries
       from The Golden Age Cook Book (1898)
• Lady Fingers
       from The International Jewish Cook Book (1919)
• Ladyfingers No. 1
       from Woman's Institute Library of Cookery, Volume 4
• Ladyfingers No. 2
       from Woman's Institute Library of Cookery, Volume 4
• Lamplich
       from The International Jewish Cook Book (1919)
• Lemon Curd
       from The Lady's Own Cookery Book (1844)
• Lemon Fromage
       from Desserts and Salads (1920)
• Lemon Mould
       from Dr. Allinson's Cookery Book (1915)
• Lemon Rice
       from Made-Over Dishes
• Lemon Sponge
       from The Skilful Cook (1905)
• Lemon Toast
       from The White House Cookbook (1887)
• Little Pasties with Sweet Meats to Fry
       from The Queen-like Closet or Rich Cabinet (1672)
• Lum Gum Gue
       from Mrs. Wilson's Cook Book (1920)
• Macaroon Island
       from The International Jewish Cook Book (1919)
• Macrotes
       from The International Jewish Cook Book (1919)
• Made Dish
       from The Queen-like Closet or Rich Cabinet (1672)
• Madeline Cherries
       from The Belgian Cookbook (1915)
• Maids of Honor
       from The White House Cookbook (1887)
• Making of Sugar-Plate and Casting of It into Moulds
       from The Queen-like Closet or Rich Cabinet (1672)
• Maple Apples
       from Woman's Institute Library of Cookery, Volume 5
• Matrimonies
       from The International Jewish Cook Book (1919)
• Matzoth Shalet
       from The International Jewish Cook Book (1919)
• Melon Compôte
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Milk Gnocchi
       from The Italian Cook Book (1919)
• Mirlitious
       from The International Jewish Cook Book (1919)
• Misers for Children to eat in Afternoons in Summer
       from The Queen-like Closet or Rich Cabinet (1672)
• Mock Eggs
       from Ice Creams, Water Ices, Frozen Puddings
• Mohn (Poppy Seed) Roley Poley
       from The International Jewish Cook Book (1919)
• Mohn Wachtel
       from The International Jewish Cook Book (1919)
• Mould of Rice
       from The Skilful Cook (1905)
• Moulded Pears
       from The Book of Household Management (1861)
• Nalesneky (a Russian Recipe)
       from The Golden Age Cook Book (1898)
• Nasturtium Folds
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Neapolitan Baskets
       from The Boston Cooking-School Cook Book (1896)
• New Dish of Apples
       from The Belgian Cookbook (1915)
• Noodles and Apples
       from The International Jewish Cook Book (1919)
• Orange Baskets
       from The Boston Cooking-School Cook Book (1896)
• Orange Betty
       from Mrs. Wilson's Cook Book (1920)
• Orange Fluff
       from Woman's Institute Library of Cookery, Volume 1
• Orange Fromage
       from Desserts and Salads (1920)
• Orange Mould
       from Dr. Allinson's Cookery Book (1915)
• Orange Mould
       from Dr. Allinson's Cookery Book (1915)
• Orange Mould (1)
       from Dr. Allinson's Cookery Book (1915)
• Orange Mould (2)
       from Dr. Allinson's Cookery Book (1915)
• Orange Mousse
       from For Luncheon and Supper Guests (1923)
• Orange Roley Poley
       from The White House Cookbook (1887)
• Orange Sticks
       from The Boston Cooking-School Cook Book (1896)
• Pain d'Oeufs
       from The Suffrage Cook Book (1915)
• Pain à la Victoria
       from Desserts and Salads (1920)
• Panada
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Paris Curd
       from The Lady's Own Cookery Book (1844)
• Paste Royal
       from The Queen-like Closet or Rich Cabinet (1672)
• Paste of Pomewaters
       from The Queen-like Closet or Rich Cabinet (1672)
• Peach Cobbler
       from The White House Cookbook (1887)
• Peach Plombiere
       from Desserts and Salads (1920)
• Peach Roll
       from Mrs. Wilson's Cook Book (1920)
• Peach à la Melba
       from Desserts and Salads (1920)
• Peaches Dried With Sugar
       from The White House Cookbook (1887)
• Peaches and Cream
       from The White House Cookbook (1887)
• Peaches with Wine
       from Simple Italian Cookery
• Pears a l'Allemande
       from The Book of Household Management (1861)
• Peches à la Condé
       from Desserts and Salads (1920)
• Peter Pan Dessert
       from The International Jewish Cook Book (1919)
• Petit Choux
       from The Skilful Cook (1905)
• Petites Crèmes au Chocolat
       from Twenty-four Little French Dinners (1919)
• Pine Apple Julep
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Pineapple Fromage
       from Desserts and Salads (1920)
• Pineapple Plombiere
       from Desserts and Salads (1920)
• Pineapple Sponge
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Pineapple à l'Anvers
       from The Belgian Cookbook (1915)
• Pink Rice
       from The Belgian Cookbook (1915)
• Plum Knoedel (Hungarian)
       from The International Jewish Cook Book (1919)
• Pocket Books
       from The International Jewish Cook Book (1919)
• Pommes à la Vesuve
       from My Pet Recipes, Tried and True (1900)
• Porcupine Apples
       from Woman's Institute Library of Cookery, Volume 5
• Pound Sweets (in Syrup)
       from Desserts and Salads (1920)
• Pretty Dish of Apples and Rice
       from The Book of Household Management (1861)
• Pretty Sweet-meat with Roses and Almonds
       from The Queen-like Closet or Rich Cabinet (1672)
• Prune Batter
       from Dr. Allinson's Cookery Book (1915)
• Prune Brown Betty
       from Everyday Foods in War Time (1918)
• Prune Roll
       from Foods That Will Win the War and How to Cook Them (1918)
• Puites d'amour
       from Desserts and Salads (1920)
• Puits d'Amour, or Puff-Paste Rings
       from The Book of Household Management (1861)
• Pyramid Paste
       from A Poetical Cook-Book (1864)
• Pêches au Vin
       from Twenty-four Little French Dinners (1919)
• Raspberry Froth
       from Dr. Allinson's Cookery Book (1915)
• Raspberry Fruit Betty
       from Mrs. Wilson's Cook Book (1920)
• Ratan Kuchen
       from The Suffrage Cook Book (1915)
• Rhubarb
       from Mrs. Wilson's Cook Book (1920)
• Rhubarb Cobbler
       from Vaughan's Vegetable Cook Book (1919)
• Rhubarb Cocktail
       from Mrs. Wilson's Cook Book (1920)
• Rhubarb and Raisin Conserve
       from Mrs. Wilson's Cook Book (1920)
• Rice Apples
       from Dr. Allinson's Cookery Book (1915)
• Rice Balls
       from The Skilful Cook (1905)
• Rice Croquettes
       from Public School Domestic Science (1898)
• Rice Croquettes
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Rice Dainty
       from School and Home Cooking (1920)
• Rice Flummery
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Rice Imperial
       from Foods That Will Win the War and How to Cook Them (1918)
• Rice Milk
       from Directions for Cookery, in its Various Branches (1840)
• Rice Milk
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Rice Milk for a Dessert
       from The Virginia Housewife (1860)
• Rice Snow-Balls
       from The White House Cookbook (1887)
• Rice Snowballs
       from The Book of Household Management (1861)
• Rice With Pineapple
       from Woman's Institute Library of Cookery, Volume 1
• Rice and Apples
       from A Plain Cookery Book for the Working Classes (1852)
• Rice kalte Schale (with Cream)
       from Desserts and Salads (1920)
• Rice kalte Shale (with Wine)
       from Desserts and Salads (1920)
• Rice à la Conde
       from The Belgian Cookbook (1915)
• Rice-Cream
       from The Queen-like Closet or Rich Cabinet (1672)
• Rice-Milk
       from The Book of Household Management (1861)
• Richelieu Rice
       from The Belgian Cookbook (1915)
• Riso all'Imperatrice
       from The Cook's Decameron
• Rolled Jelly
       from My Pet Recipes, Tried and True (1900)
• Rolled-Oats Jelly with Prunes
       from Woman's Institute Library of Cookery, Volume 1
• Rolley Polys
       from Things Mother Used to Make (1914)
• Roly-Poly
       from Desserts and Salads (1920)
• Royal Dessert
       from The White House Cookbook (1887)
• Royal French Toast
       from Foods That Will Win the War and How to Cook Them (1918)
• Rum Bavarois
       from Desserts and Salads (1920)
• Sabayon
       from The Italian Cook Book (1919)
• Sabayon of Lemon
       from Desserts and Salads (1920)
• Sago Shape
       from The Healthy Life Cook Book (1915)
• Sautéd Bananas
       from The Boston Cooking-School Cook Book (1896)
• Scalloped Apples
       from The Boston Cooking-School Cook Book (1896)
• Scalloped Apples
       from Public School Domestic Science (1898)
• Scalloped Noodles and Prunes
       from The International Jewish Cook Book (1919)
• Scalloped Peaches
       from The International Jewish Cook Book (1919)
• Serniky (a Russian Recipe)
       from The Golden Age Cook Book (1898)
• Seven Layer Schalet
       from The International Jewish Cook Book (1919)
• Sherry Cobbler
       from The International Jewish Cook Book (1919)
• Simple Dessert
       from The Golden Age Cook Book (1898)
• Skim Curds
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Slip
       from The White House Cookbook (1887)
• Snow Eggs, or Oeufs a la Neige
       from The Book of Household Management (1861)
• Snow Pyramid
       from The White House Cookbook (1887)
• Snowballs
       from Dr. Allinson's Cookery Book (1915)
• Snowballs (Hesterliste)
       from The International Jewish Cook Book (1919)
• Snowflakes
       from The International Jewish Cook Book (1919)
• Snowy Mountains
       from The Belgian Cookbook (1915)
• Spanish Bun
       from My Pet Recipes, Tried and True (1900)
• Spanish Bun
       from My Pet Recipes, Tried and True (1900)
• Spanish Dessert
       from 365 Foreign Dishes (1908)
• Spanish Pap
       from The Queen-like Closet or Rich Cabinet (1672)
• Speculoos
       from The Belgian Cookbook (1915)
• Spice Roll
       from The International Jewish Cook Book (1919)
• Spiced Apples
       from Mrs. Wilson's Cook Book (1920)
• Spiced Plums
       from The White House Cookbook (1887)
• Sponge Mould
       from Dr. Allinson's Cookery Book (1915)
• Sponge Rusks
       from Miss Parloa's New Cook Book
• Steamed Apples
       from Woman's Institute Library of Cookery, Volume 5
• Steamed Figs
       from Woman's Institute Library of Cookery, Volume 5
• Strawberries and Cream
       from The Book of Household Management (1861)
• Strawberries à la "Bridge"
       from The International Jewish Cook Book (1919)
• Strawberry Baskets
       from The Boston Cooking-School Cook Book (1896)
• Strawberry Dessert
       from The International Jewish Cook Book (1919)
• Strawberry Desserts
       from Woman's Institute Library of Cookery, Volume 5
• Strawberry Fancy
       from The Belgian Cookbook (1915)
• Strawberry Fromage
       from Desserts and Salads (1920)
• Strawberry Mousse
       from The New Dr. Price Cookbook (1921)
• Strawberry Plombiere
       from Desserts and Salads (1920)
• Strawberry Sponge
       from The White House Cookbook (1887)
• Stuffed Prunes
       from Woman's Institute Library of Cookery, Volume 5
• Stuffed Sweet Rolls
       from Dr. Allinson's Cookery Book (1915)
• Stullen with Baking Powder
       from Desserts and Salads (1920)
• Sugar Plate
       from The Queen-like Closet or Rich Cabinet (1672)
• Suitable Dish for Lent
       from The Queen-like Closet or Rich Cabinet (1672)
• Swedish Tea Ring
       from Woman's Institute Library of Cookery, Volume 4
• Sweet Batter
       from Dr. Allinson's Cookery Book (1915)
• Sweet Dish of Macaroni
       from The Book of Household Management (1861)
• Sweet Entrée of Ripe Peaches
       from The International Jewish Cook Book (1919)
• Sweet Ravioli
       from Simple Italian Cookery
• Sweet Rice Croquettes
       from The Boston Cooking-School Cook Book (1896)
• Sweet Rissoles
       from The Golden Age Cook Book (1898)
• Sweet Vol-au-Vent of Plums, Apples, or Any Other Fresh Fruit
       from The Book of Household Management (1861)
• Tangle Britches
       from Pennsylvania Dutch Cooking
• Tansey another Way
       from English Housewifry (1764)
• Tapioca-and-Banana Sponge
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Tarte à la Turque
       from Twenty-four Little French Dinners (1919)
• The Hidden Mountain
       from The Book of Household Management (1861)
• To Make Kickshaws, to Bake or Fry in What Shape You Please
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Slip
       from The Virginia Housewife (1860)
• To Make a Hen's Nest
       from The Virginia Housewife (1860)
• To boyle Cream with Codlings
       from The Compleat Cook (1658)
• To fry Cream to eat hot
       from English Housewifry (1764)
• To make Almond Hedge-Hogs
       from English Housewifry (1764)
• To make Black Caps
       from English Housewifry (1764)
• To make Cream Curds
       from English Housewifry (1764)
• To make Furmity
       from The Compleat Cook (1658)
• To make Leatch
       from English Housewifry (1764)
• To make Plumb Porridge
       from English Housewifry (1764)
• To make Tansey another Way
       from English Housewifry (1764)
• To make Whiggs
       from English Housewifry (1764)
• To make a Devonshire White-pot
       from The Compleat Cook (1658)
• To make a Dish of Mull'd Milk
       from English Housewifry (1764)
• To make a Marchpan; to Ice him, etc.
       from The Compleat Cook (1658)
• To make a Tansey another Way
       from English Housewifry (1764)
• To make a boil'd Tansey
       from English Housewifry (1764)
• To make an Almond Caudle
       from The Compleat Cook (1658)
• To make an Apple-Tansey
       from The Compleat Cook (1658)
• To make clear Cakes of Gooseberries
       from English Housewifry (1764)
• Tutti-Frutti
       from The International Jewish Cook Book (1919)
• Vanilla Almond Koch
       from Desserts and Salads (1920)
• Vanilla Chestnuts for Dessert
       from Dr. Allinson's Cookery Book (1915)
• Vanilla Plombiere
       from Desserts and Salads (1920)
• Venison Cakes (a Norwegian Recipe)
       from The Golden Age Cook Book (1898)
• Vienna Filled Apples
       from 365 Foreign Dishes (1908)
• Viennoises
       from Desserts and Salads (1920)
• Vol-au-Vent of Fresh Strawberries with Whipped Cream
       from The Book of Household Management (1861)
• Vol-au-Vent, Chantilly
       from Twenty-four Little French Dinners (1919)
• Wafers
       from The White House Cookbook (1887)
• Washington Pie
       from School and Home Cooking (1920)
• Wheatmeal Batter
       from Dr. Allinson's Cookery Book (1915)
• Whey Skim Curds
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Whipped Cream
       from The Easiest Way in Housekeeping and Cooking (1903)
• Whipped Cream, for putting on Trifles, serving in Glasses, etc.
       from The Book of Household Management (1861)
• Whipt Cream
       from Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832)
• White Pott another Way
       from English Housewifry (1764)
• Whitpot
       from American Cookery (1796)
• Wiener Kipfel
       from The International Jewish Cook Book (1919)
• Wiener Studenten Kipfel
       from The International Jewish Cook Book (1919)
• Wine Whey
       from Directions for Cookery, in its Various Branches (1840)
• Yellow Plums and Rice
       from The Belgian Cookbook (1915)