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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)