Recipes > Rice, Cereals, Grains

Rice, Cereals, Grains

• Barley
• Cornmeal
• Farina
• Hominy
• Nuts
• Oats
• Rice

• Arrow-root
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Arrowroot Gruel
       from The Boston Cooking-School Cook Book (1896)
• Arrowroot Gruel
       from Public School Domestic Science (1898)
• Arrowroot Milk Porridge
       from The White House Cookbook (1887)
• Barley, Tapioca, Sago, etc
       from The International Jewish Cook Book (1919)
• Boiled Indian Wheat or Maize
       from The Book of Household Management (1861)
• Browned Flour
       from The White House Cookbook (1887)
• Browned Flour for Soups
       from The Easiest Way in Housekeeping and Cooking (1903)
• Buckwheat Cakes
       from Public School Domestic Science (1898)
• Cereal with Fruit
       from The Boston Cooking-School Cook Book (1896)
• Cereals
       from The New Dr. Price Cookbook (1921)
• Cereals
       from A Little Cook Book for a Little Girl (1905)
• Cracked Wheat
       from The White House Cookbook (1887)
• Cracked Wheat
       from Public School Domestic Science (1898)
• Cracked Wheat
       from Household Science in Rural Schools (1918)
• Cracker Gruel
       from The Boston Cooking-School Cook Book (1896)
• Cream of Wheat
       from Woman's Institute Library of Cookery, Volume 1
• Cream of Wheat
       from Household Science in Rural Schools (1918)
• Cream of Wheat or Wheatena
       from School and Home Cooking (1920)
• Cream of Wheat with Dates
       from Woman's Institute Library of Cookery, Volume 1
• Crisped Crackers
       from The Easiest Way in Housekeeping and Cooking (1903)
• Cup of Arrowroot
       from The Skilful Cook (1905)
• Curry Powder
       from The Healthy Life Cook Book (1915)
• Egg Dumplings for Soup
       from The White House Cookbook (1887)
• Flour Ball
       from Public School Domestic Science (1898)
• Flour Gruel
       from The Boston Cooking-School Cook Book (1896)
• French Crackers
       from The White House Cookbook (1887)
• Fried Hot Mush
       from Recipes Tried and True (1894)
• Fried Mushes
       from The Boston Cooking-School Cook Book (1896)
• Frumenty
       from Dr. Allinson's Cookery Book (1915)
• Frying Batter
       from The Art of Living in Australia (1893)
• General Rules for Cooking Cereals
       from School and Home Cooking (1920)
• Germicelli
       from Recipes Tried and True (1894)
• Gnocchi alla Romana
       from The Cook's Decameron
• Gnocchi di Lemolina
       from Mrs. Wilson's Cook Book (1920)
• Gnocchi of Farina
       from Simple Italian Cookery
• Gnocchi of Potato
       from Simple Italian Cookery
• Gnocchi à la Romaine
       from The Boston Cooking-School Cook Book (1896)
• Gnocchi à la Romaine
       from The Golden Age Cook Book (1898)
• Graham Mush
       from The White House Cookbook (1887)
• Graham Mush with Dates
       from Woman's Institute Library of Cookery, Volume 1
• Gruel
       from The Book of Household Management (1861)
• Gruel
       from Directions for Cookery, in its Various Branches (1840)
• Gruel of Kernel Flour or Middlings
       from The Golden Age Cook Book (1898)
• Haggis
       from Dr. Allinson's Cookery Book (1915)
• How to Make Gruel
       from A Plain Cookery Book for the Working Classes (1852)
• How to Prepare Arrow-Root
       from A Plain Cookery Book for the Working Classes (1852)
• Hulled Wheat
       from Woman's Institute Library of Cookery, Volume 1
• Imperial Granum
       from The Boston Cooking-School Cook Book (1896)
• Left-Over Cereals
       from Made-Over Dishes
• Left-Over Cereals
       from The International Jewish Cook Book (1919)
• Left-Over Wheat Cereals
       from Woman's Institute Library of Cookery, Volume 1
• Malted Food
       from Public School Domestic Science (1898)
• Matzoth Meal Kleis, No. 1
       from The International Jewish Cook Book (1919)
• Meat Dumplings
       from Practical Suggestions for Mother and Housewife
• Milk Porridge
       from The Easiest Way in Housekeeping and Cooking (1903)
• Milk Porridge
       from The White House Cookbook (1887)
• Milk Porridge
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Mush
       from The Suffrage Cook Book (1915)
• Panada
       from The Easiest Way in Housekeeping and Cooking (1903)
• Prepared Flour
       from The Easiest Way in Housekeeping and Cooking (1903)
• Rye Meal Mush
       from The Boston Cooking-School Cook Book (1896)
• Rye Mush
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Sago
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Sago Gruel
       from The Skilful Cook (1905)
• Savoury Batter
       from Dr. Allinson's Cookery Book (1915)
• Savoury Semolina
       from New Vegetarian Dishes (1892)
• Savoury Semolina and Cheese
       from New Vegetarian Dishes (1892)
• Semolina Sausages
       from New Vegetarian Dishes (1892)
• Soup Fritters
       from Woman's Institute Library of Cookery, Volume 3
• Surprise Cereal
       from Foods That Will Win the War and How to Cook Them (1918)
• Surprise Croquettes
       from Foods That Will Win the War and How to Cook Them (1918)
• Swedish Timbales
       from The Boston Cooking-School Cook Book (1896)
• Tapioca Gruel
       from The Easiest Way in Housekeeping and Cooking (1903)
• Timbale Cases
       from Woman's Institute Library of Cookery, Volume 3
• Timbale Cases
       from For Luncheon and Supper Guests (1923)
• To Brown Flour
       from Directions for Cookery, in its Various Branches (1840)
• To make Pap
       from The Compleat Cook (1658)
• To make Sagoo Gruel
       from English Housewifry (1764)
• To make Spanish Pap
       from The Compleat Cook (1658)
• Vermicelli Rissoles
       from Dr. Allinson's Cookery Book (1915)
• Wheat Grits
       from Woman's Institute Library of Cookery, Volume 1
• Whole-meal Porridge
       from The Skilful Cook (1905)
• Wholemeal Batter
       from Dr. Allinson's Cookery Book (1915)
• Yorkshire Pudding
       from Dr. Allinson's Cookery Book (1915)