Recipes > Miscellaneous Recipes

Miscellaneous Recipes

• Almond Balls
       from The International Jewish Cook Book (1919)
• Another Souse
       from Hand-Book of Practical Cookery (1884)
• Another Way to Make Dumplings
       from The Queen-like Closet or Rich Cabinet (1672)
• Another Way to Make Dumplings
       from The Queen-like Closet or Rich Cabinet (1672)
• Aspic
       from The Century Cook Book (1901)
• Aspic (Sulz)
       from The International Jewish Cook Book (1919)
• Aspic Jelly
       from The Boston Cooking-School Cook Book (1896)
• Aspic Jelly
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Aspic Jelly for Sandwiches
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Aspic Jelly from Bouillon Capsules, Etc.
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Aspic, or Ornamental Savoury Jelly
       from The Book of Household Management (1861)
• Baked Batter
       from New Vegetarian Dishes (1892)
• Baking Powder
       from Woman's Institute Library of Cookery, Volume 1
• Baking Powder
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Baking Powder
       from Better Meals for Less Money (1917)
• Baking Powder Dumplings
       from The International Jewish Cook Book (1919)
• Baking-Powder
       from The International Jewish Cook Book (1919)
• Batter
       from Fifty-Two Sunday Dinners (1913)
• Batter For Fritters
       from Fifty-Two Sunday Dinners (1913)
• Batter I
       from The Boston Cooking-School Cook Book (1896)
• Batter II
       from The Boston Cooking-School Cook Book (1896)
• Batter III
       from The Boston Cooking-School Cook Book (1896)
• Batter IV
       from The Boston Cooking-School Cook Book (1896)
• Batter V
       from The Boston Cooking-School Cook Book (1896)
• Batter for frying Fish
       from Hand-Book of Practical Cookery (1884)
• Batter for frying Fritters
       from Hand-Book of Practical Cookery (1884)
• Batter for frying Vegetables
       from Hand-Book of Practical Cookery (1884)
• Batters
       from Household Science in Rural Schools (1918)
• Birmoilis (Turkish)
       from The International Jewish Cook Book (1919)
• Biscuit Powder, generally used for Infants' Food
       from The Book of Household Management (1861)
• Bisket of Potato-Roots or Parsneps
       from The Queen-like Closet or Rich Cabinet (1672)
• Boiled Flour Balls With Almonds
       from The International Jewish Cook Book (1919)
• Boiled Potato Dumplings
       from Civic League Cook Book (1913)
• Boiled Savoury Batter
       from New Vegetarian Dishes (1892)
• Boned-turkey Jelly
       from Hand-Book of Practical Cookery (1884)
• Bottled Beef Essence
       from The Boston Cooking-School Cook Book (1896)
• Broiled Beef Essence
       from The Boston Cooking-School Cook Book (1896)
• Browning for made dishes
       from The Lady's Own Cookery Book (1844)
• Browning for made dishes, another
       from The Lady's Own Cookery Book (1844)
• Burnt Sugar
       from Hand-Book of Practical Cookery (1884)
• Buttered Cracker Crumb
       from The Boston Cooking-School Cook Book (1896)
• Calf's Foot Jelly
       from Miss Parloa's New Cook Book
• Caramel
       from The Easiest Way in Housekeeping and Cooking (1903)
• Caramel for Coloring Soups and Sauces
       from Public School Domestic Science (1898)
• Caramel or Burnt Sugar
       from The White House Cookbook (1887)
• Caramel, for Coloring Soups
       from The Cookery Blue Book (1891)
• Chicken Jelly
       from Directions for Cookery, in its Various Branches (1840)
• Chicken Jelly
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Clarified Dripping
       from The Art of Living in Australia (1893)
• Clarified Fat
       from The Art of Living in Australia (1893)
• Clarified Sugar, For Preserves, and Other Uses
       from Domestic French Cookery (1836)
• Clotted Cream
       from The Lady's Own Cookery Book (1844)
• Cochineal For Present Use
       from Directions for Cookery, in its Various Branches (1840)
• Cocoanut Milk
       from Made-Over Dishes
• Coloring for Sauces, Soups, Etc.
       from The Golden Age Cook Book (1898)
• Colouring for Icing, Etc.
       from Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832)
• Common Batter
       from The White House Cookbook (1887)
• Conserve of Violets
       from The Queen-like Closet or Rich Cabinet (1672)
• Crisp Crackers
       from The Boston Cooking-School Cook Book (1896)
• Croutons (For Soup)
       from Public School Domestic Science (1898)
• Croutons for Soup
       from The White House Cookbook (1887)
• Crumbs for Scalloped Dishes
       from School and Home Cooking (1920)
• Curds and Whey
       from The Book of Household Management (1861)
• Curds and Whey
       from Directions for Cookery, in its Various Branches (1840)
• Deep Red Coloring
       from The White House Cookbook (1887)
• Devonshire Cream, No. 1
       from The Century Cook Book (1901)
• Dripping, to clarify for Crust
       from The Lady's Own Cookery Book (1844)
• Drop Dumplings
       from The International Jewish Cook Book (1919)
• Drop Dumplings
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Drop Dumplings
       from The Lady's Own Cookery Book (1844)
• Drop Dumplings Another Way
       from The Lady's Own Cookery Book (1844)
• Drop Dumplings for Veal or Chicken
       from Recipes Tried and True (1894)
• Dumplings
       from Miss Parloa's New Cook Book
• Dumplings
       from Foods That Will Win the War and How to Cook Them (1918)
• Dumplings
       from Household Science in Rural Schools (1918)
• Dumplings
       from Fifty-Two Sunday Dinners (1913)
• Dumplings
       from Civic League Cook Book (1913)
• Dumplings
       from Better Meals for Less Money (1917)
• Dumplings
       from Cloud City Cook-Book (1889)
• Dumplings (Spaetzle)
       from Pennsylvania Dutch Cooking
• Dumplings That Never Fall
       from The Suffrage Cook Book (1915)
• Dumplings With Baking Powder
       from The Century Cook Book (1901)
• Dumplings With Suet
       from The Century Cook Book (1901)
• Dumplings for Cream Soups
       from The International Jewish Cook Book (1919)
• Dumplings for Stew
       from The International Jewish Cook Book (1919)
• Egg Custard
       from The Boston Cooking-School Cook Book (1896)
• Egg Dumplings For Soups
       from The International Jewish Cook Book (1919)
• Eggs and Crumbs for frying
       from Hand-Book of Practical Cookery (1884)
• Einlauf (Egg Drop)
       from The International Jewish Cook Book (1919)
• Excellent Way to Make Syrup of Roses, or of any other Flower
       from The Queen-like Closet or Rich Cabinet (1672)
• Farina Dumplings
       from The International Jewish Cook Book (1919)
• Farina Dumplings
       from The International Jewish Cook Book (1919)
• Fat for Frying
       from Hand-Book of Practical Cookery (1884)
• Filled Matzoth Kleis
       from The International Jewish Cook Book (1919)
• Fritter Batter
       from Miss Parloa's New Cook Book
• Fritter Batter
       from The International Jewish Cook Book (1919)
• Fritter Batter
       from Fifty-Two Sunday Dinners (1913)
• Fritter Batter, No. 2
       from Miss Parloa's New Cook Book
• Fritter Beans
       from The Boston Cooking-School Cook Book (1896)
• Fritter Beans
       from The International Jewish Cook Book (1919)
• Frying Batter
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Furmity
       from The Queen-like Closet or Rich Cabinet (1672)
• Furmity with Meat-Broth
       from The Queen-like Closet or Rich Cabinet (1672)
• Geroestete Fervelchen Pfärvel (Egg Barley)
       from The International Jewish Cook Book (1919)
• Gloucester Jelly Another Way
       from The Lady's Own Cookery Book (1844)
• Gnocchi
       from The Italian Cook Book (1919)
• Green Coloring
       from The White House Cookbook (1887)
• Green Pea Timbale For Soup
       from The Century Cook Book (1901)
• Haggis
       from Dr. Allinson's Cookery Book (1915)
• Home-Made Baking Powder
       from The Golden Age Cook Book (1898)
• Indian Dumplings
       from Directions for Cookery, in its Various Branches (1840)
• Indian Suet Dumplings
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Irish Flummery
       from 365 Foreign Dishes (1908)
• Jewish Dumplings
       from 365 Foreign Dishes (1908)
• Kitchen Hard Dumplings
       from The Lady's Own Cookery Book (1844)
• Kreplech or Butterflies
       from The International Jewish Cook Book (1919)
• Lemon Syrup for Seasoning
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Lime Water
       from The Boston Cooking-School Cook Book (1896)
• Liver Dumplings
       from Directions for Cookery, in its Various Branches (1840)
• Liver Kloesse (Dumplings)
       from The International Jewish Cook Book (1919)
• Marrow Balls
       from The Century Cook Book (1901)
• Marrow Dumplings
       from The International Jewish Cook Book (1919)
• Marrow Dumplings for Soups
       from Fifty Soups (1884)
• Marrow Dumplings, to serve with Roast Meat, in Soup, with Salad, etc.
       from The Book of Household Management (1861)
• Matzoth Eirkuchen
       from The International Jewish Cook Book (1919)
• Matzoth Kleis, No. 1
       from The International Jewish Cook Book (1919)
• Matzoth Kleis, No. 2
       from The International Jewish Cook Book (1919)
• Matzoth Meal Kleis, No. 2
       from The International Jewish Cook Book (1919)
• Meat Jellies
       from Hand-Book of Practical Cookery (1884)
• Meuniere
       from Hand-Book of Practical Cookery (1884)
• Mint Gelatine
       from Mrs. Wilson's Cook Book (1920)
• Noodle Puffs
       from The International Jewish Cook Book (1919)
• Norfolk Dumpling
       from The Skilful Cook (1905)
• Norfolk Dumplings
       from A Plain Cookery Book for the Working Classes (1852)
• Norfolk Dumplings
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Nudels
       from Desserts and Salads (1920)
• Orange Syrup
       from Mrs. Wilson's Cook Book (1920)
• Patties
       from Civic League Cook Book (1913)
• Patty Cases
       from For Luncheon and Supper Guests (1923)
• Patty Cases
       from The Skilful Cook (1905)
• Patty Shells
       from Better Meals for Less Money (1917)
• Perfumed Lozenges
       from The Queen-like Closet or Rich Cabinet (1672)
• Pfärvel, Fleischig
       from The International Jewish Cook Book (1919)
• Plaetchen
       from The International Jewish Cook Book (1919)
• Plain Suet Dumplings
       from Directions for Cookery, in its Various Branches (1840)
• Protose Cutlets
       from The Healthy Life Cook Book (1915)
• Pâte à Chou for Soups
       from The Golden Age Cook Book (1898)
• Rasberry Sugar
       from The Queen-like Closet or Rich Cabinet (1672)
• Red or Pink Coloring
       from The White House Cookbook (1887)
• Rendering down Fat
       from The Skilful Cook (1905)
• Restorative Jelly
       from The Lady's Own Cookery Book (1844)
• Roux
       from Twenty-four Little French Dinners (1919)
• Royal Custard
       from The Boston Cooking-School Cook Book (1896)
• Royal Custard for Moulds of Aspic
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Royale
       from The Century Cook Book (1901)
• Runnet
       from The Lady's Own Cookery Book (1844)
• Runnet another way
       from The Lady's Own Cookery Book (1844)
• Sausages
       from Dr. Allinson's Cookery Book (1915)
• Savory Fat 1
       from Foods That Will Win the War and How to Cook Them (1918)
• Savory Fat 2
       from Foods That Will Win the War and How to Cook Them (1918)
• Savory Fat 3
       from Foods That Will Win the War and How to Cook Them (1918)
• Savoury Batter Fritters
       from New Vegetarian Dishes (1892)
• Savoury Custard
       from Dr. Allinson's Cookery Book (1915)
• Savoury Custard
       from The Skilful Cook (1905)
• Savoury Fritters
       from New Vegetarian Dishes (1892)
• Savoury Jelly For Meat Pies
       from The Book of Household Management (1861)
• Savoury Jelly for a Turkey
       from The Lady's Own Cookery Book (1844)
• Savoury Mixture
       from New Vegetarian Dishes (1892)
• Savoury Queen Fritters
       from New Vegetarian Dishes (1892)
• Schalet Dough (Merber Deck)
       from The International Jewish Cook Book (1919)
• Schwem Kloesse
       from The International Jewish Cook Book (1919)
• Shavings (Kraus-Gebackenes)
       from The International Jewish Cook Book (1919)
• Shortening
       from Mrs. Wilson's Cook Book (1920)
• Slip-Cote
       from The Lady's Own Cookery Book (1844)
• Snip Noodles, Fried
       from The International Jewish Cook Book (1919)
• Sorrel Sopps for Green Geese or Chickens, or for a Sick Body to Eat Alone
       from The Queen-like Closet or Rich Cabinet (1672)
• Sour Jelly (Aspic)
       from Desserts and Salads (1920)
• Sour Spatzen
       from The International Jewish Cook Book (1919)
• Souse
       from Hand-Book of Practical Cookery (1884)
• Spaetzlen or Spatzen
       from The International Jewish Cook Book (1919)
• Spatzen
       from The International Jewish Cook Book (1919)
• Spinach Green (for coloring)
       from Desserts and Salads (1920)
• Spinach for Coloring
       from The Golden Age Cook Book (1898)
• Sponge Dumplings
       from The International Jewish Cook Book (1919)
• Sponge Dumplings
       from Dr. Allinson's Cookery Book (1915)
• Suet Dumplings
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Suet Dumplings for Soup
       from The White House Cookbook (1887)
• Suet Pudding, to serve with Roast Meat
       from The Book of Household Management (1861)
• Sugar Color
       from Desserts and Salads (1920)
• Sugar Grains
       from The White House Cookbook (1887)
• Sugar Grains, Colored
       from The White House Cookbook (1887)
• Sugar, to clarify
       from The Lady's Own Cookery Book (1844)
• Sussex, or Hard Dumplings
       from The Book of Household Management (1861)
• Swedish Timbale Cases
       from Civic League Cook Book (1913)
• Swedish Timbales
       from Fifty-Two Sunday Dinners (1913)
• Thickening for Soups
       from The Century Cook Book (1901)
• Thickenings for Soups and Sauce
       from New Vegetarian Dishes (1892)
• Timbales
       from Civic League Cook Book (1913)
• Tincture of Vanilla
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Brown Flour for Gravy, etc.
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Chop Jelly
       from The Century Cook Book (1901)
• To Clarify Beef Dripping I
       from The Book of Household Management (1861)
• To Clarify Beef Dripping, Another Way
       from The Book of Household Management (1861)
• To Clarify Fat
       from Better Meals for Less Money (1917)
• To Clarify Fat
       from Hand-Book of Practical Cookery (1884)
• To Clarify Sugar
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Clarify Sugar
       from Desserts and Salads (1920)
• To Clear Aspic
       from The Century Cook Book (1901)
• To Distil Roses Speedily
       from The Queen-like Closet or Rich Cabinet (1672)
• To Dry Rose Leaves
       from The Queen-like Closet or Rich Cabinet (1672)
• To Frost Holly-Leaves, for Garnishing and Decorating Dessert and Supper Dishes
       from The Book of Household Management (1861)
• To Fry Croquettes
       from The White House Cookbook (1887)
• To Keep Pearl-Ash
       from Directions for Cookery, in its Various Branches (1840)
• To Make Arrowroot
       from The Book of Household Management (1861)
• To Make Artificial Walnuts
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Corn Starch
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Make Good Dumplings
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Leach and to Colour it
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Savoury Jelly
       from The Virginia Housewife (1860)
• To Make White Leach
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make a Caudle for a Sick Body Both Pleasant and Comfortable
       from The Queen-like Closet or Rich Cabinet (1672)
• To Prepare Rennet
       from The Virginia Housewife (1860)
• To Prepare Rennet for Making Whey or Cheese
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• To Preserve Cream
       from Directions for Cookery, in its Various Branches (1840)
• To Save Beef-Dripping
       from Directions for Cookery, in its Various Branches (1840)
• To Try Out Fat
       from Better Meals for Less Money (1917)
• To make Black Puddings
       from English Housewifry (1764)
• Tower of Babel
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Vienna Dumplings
       from 365 Foreign Dishes (1908)
• White Juice of Licoras
       from The Queen-like Closet or Rich Cabinet (1672)
• White Trencher-Plates Which May Be Eaten
       from The Queen-like Closet or Rich Cabinet (1672)
• Wiener Kartoffel Kloesse
       from The International Jewish Cook Book (1919)
• Yeast Dumplings
       from The Book of Household Management (1861)
• Yeast Dumplings
       from A Plain Cookery Book for the Working Classes (1852)
• Yeast Dumplings
       from The Lady's Own Cookery Book (1844)
• Yellow Coloring
       from The White House Cookbook (1887)
• Yest Dumplings Another way
       from The Lady's Own Cookery Book (1844)
• Yorkshire (or Batter) Pudding
       from The Skilful Cook (1905)
• Yorkshire Pudding
       from The White House Cookbook (1887)
• Yorkshire Pudding
       from My Pet Recipes, Tried and True (1900)
• Yorkshire Pudding
       from Dr. Allinson's Cookery Book (1915)
• Yorkshire Pudding
       from Dr. Allinson's Cookery Book (1915)
• Yorkshire Pudding
       from A Poetical Cook-Book (1864)
• Yorkshire Pudding
       from A Plain Cookery Book for the Working Classes (1852)
• Yorkshire Pudding
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Yorkshire Pudding
       from The Century Cook Book (1901)
• Yorkshire Pudding, to serve with hot Roast Beef
       from The Book of Household Management (1861)