Reference > Food Descriptions > B

B


  • Baba
         from The White House Cookbook (1887)
  • Baba Cakes
         from The Boston Cooking-School Cook Book (1896)
  • Bacon
         from Hand-Book of Practical Cookery (1884)
  • Baking Powder
         from Better Meals for Less Money (1917)
  • Balm
         from Vaughan's Vegetable Cook Book (1919)
  • Bananas
         from Woman's Institute Library of Cookery, Volume 5
  • Bannocks
         from The Boston Cooking-School Cook Book (1896)
  • Bantam
         from The Book of Household Management (1861)
  • Barbel
         from The Book of Household Management (1861)
  • Barberries (Berberris Vulgaris)
         from The Book of Household Management (1861)
  • Bards
         from The Boston Cooking-School Cook Book (1896)
  • Basil
         from The Book of Household Management (1861)
  • Basil
         from The Boston Cooking-School Cook Book (1896)
  • Basil
         from Vaughan's Vegetable Cook Book (1919)
  • Batters
         from Dr. Allinson's Cookery Book (1915)
  • Batters, Sponges, and Doughs
         from The Boston Cooking-School Cook Book (1896)
  • Bavarois
         from Desserts and Salads (1920)
  • Bay
         from The Book of Household Management (1861)
  • Bay Leaves
         from The Boston Cooking-School Cook Book (1896)
  • Bay-leaf
         from Hand-Book of Practical Cookery (1884)
  • Beans
         from Miss Parloa's New Cook Book
  • Beans
         from Woman's Institute Library of Cookery, Volume 2
  • Beans
         from The Boston Cooking-School Cook Book (1896)
  • Beans
         from The Book of Household Management (1861)
  • Beans
         from American Cookery (1796)
  • Bearnaise Sauce
         from The Boston Cooking-School Cook Book (1896)
  • Bechamel
         from The White House Cookbook (1887)
  • Beer
         from Woman's Institute Library of Cookery, Volume 5
  • Beer
         from Twenty-Five Cent Dinners for Families of Six (1879)
  • Beer for Nursing Women
         from Twenty-Five Cent Dinners for Families of Six (1879)
  • Beet Tops
         from Woman's Institute Library of Cookery, Volume 2
  • Beetroot
         from The Book of Household Management (1861)
  • Beets
         from Woman's Institute Library of Cookery, Volume 2
  • Beets
         from American Cookery (1796)
  • Beets
         from Public School Domestic Science (1898)
  • Beets
         from Hand-Book of Practical Cookery (1884)
  • Berries
         from Woman's Institute Library of Cookery, Volume 5
  • Berries
         from The Century Cook Book (1901)
  • Biscuit Glacé
         from Woman's Institute Library of Cookery, Volume 1
  • Biscuits
         from The Book of Household Management (1861)
  • Biscuits and Muffins
         from The New Royal Cook Book (1920)
  • Bisque
         from Woman's Institute Library of Cookery, Volume 1
  • Bisque
         from The Boston Cooking-School Cook Book (1896)
  • Bisque
         from The White House Cookbook (1887)
  • Bisque of Craw-fish (Bisque d'Ecrevisses)
         from Hand-Book of Practical Cookery (1884)
  • Bivalve Mollusks
         from The Boston Cooking-School Cook Book (1896)
  • Black Pepper
         from The Boston Cooking-School Cook Book (1896)
  • Black Pepper
         from The Book of Household Management (1861)
  • Black-Cock, Heath-Cock, Moor-Fowl, or Heath-Poult
         from The Book of Household Management (1861)
  • Black-fish, or Tautog
         from Miss Parloa's New Cook Book
  • Blackberries
         from Woman's Institute Library of Cookery, Volume 5
  • Blanquette
         from The Book of Household Management (1861)
  • Blue-fish
         from Miss Parloa's New Cook Book
  • Blueberries
         from Woman's Institute Library of Cookery, Volume 5
  • Bluefish
         from The Boston Cooking-School Cook Book (1896)
  • Bombe Glacée
         from The Boston Cooking-School Cook Book (1896)
  • Bon Chretien Pear
         from The Book of Household Management (1861)
  • Borage
         from Vaughan's Vegetable Cook Book (1919)
  • Bouchées
         from Woman's Institute Library of Cookery, Volume 1
  • Bouchées
         from The Boston Cooking-School Cook Book (1896)
  • Bouchées
         from The White House Cookbook (1887)
  • Boudin
         from Woman's Institute Library of Cookery, Volume 1
  • Bouilli
         from The Book of Household Management (1861)
  • Bouillie
         from The Book of Household Management (1861)
  • Bouillon
         from The White House Cookbook (1887)
  • Bouillon
         from The Book of Household Management (1861)
  • Bouquet of Herbs
         from Woman's Institute Library of Cookery, Volume 1
  • Bouquet of Herbs
         from The Boston Cooking-School Cook Book (1896)
  • Brandy
         from Woman's Institute Library of Cookery, Volume 5
  • Brandy
         from The Book of Household Management (1861)
  • Brent Goose
         from The Book of Household Management (1861)
  • Bretonne Sauce
         from The Boston Cooking-School Cook Book (1896)
  • Brill
         from The Book of Household Management (1861)
  • Brioche
         from Mrs. Wilson's Cook Book (1920)
  • Brioche
         from The White House Cookbook (1887)
  • Broth
         from Hand-Book of Practical Cookery (1884)
  • Brown Soups
         from The Easiest Way in Housekeeping and Cooking (1903)
  • Brussels Sprouts
         from Woman's Institute Library of Cookery, Volume 2
  • Brussels Sprouts
         from The Boston Cooking-School Cook Book (1896)
  • Buckhorn
         from The Book of Household Management (1861)
  • Buckwheat
         from Public School Domestic Science (1898)
  • Bujeas
         from The Khaki Kook Book (1917)
  • Buttercups
         from The Candy Maker's Guide (1896)
  • Buttermilk
         from Woman's Institute Library of Cookery, Volume 2
  • Buttermilk as a Drink
         from The White House Cookbook (1887)
  • Béchamel
         from Woman's Institute Library of Cookery, Volume 1
  • Béchamel
         from The Book of Household Management (1861)
  • Béchamel Sauce
         from The Book of Household Management (1861)
  • Cauliflower and Broccoli
         from The Book of Household Management (1861)
  • Ham and Bacon
         from Public School Domestic Science (1898)
  • To Choose Brill
         from The Book of Household Management (1861)
  • White Haricot Beans
         from A Plain Cookery Book for the Working Classes (1852)