Reference > Food Descriptions > C

C


  • Calf
         from The Book of Household Management (1861)
  • Canard
         from Woman's Institute Library of Cookery, Volume 1
  • Cannelon
         from The White House Cookbook (1887)
  • Cantaloupes and Muskmelons
         from Woman's Institute Library of Cookery, Volume 5
  • Capercalzie
         from The Book of Household Management (1861)
  • Capon
         from Woman's Institute Library of Cookery, Volume 1
  • Caraway
         from Vaughan's Vegetable Cook Book (1919)
  • Carbohydrate Foods
         from Public School Domestic Science (1898)
  • Carbohydrates
         from Household Science in Rural Schools (1918)
  • Carbonate of Soda
         from The Book of Household Management (1861)
  • Carp
         from The Book of Household Management (1861)
  • Casaba Melons
         from Woman's Institute Library of Cookery, Volume 5
  • Casserole
         from The Book of Household Management (1861)
  • Catnip or Catmint
         from Vaughan's Vegetable Cook Book (1919)
  • Catsup
         from Hand-Book of Practical Cookery (1884)
  • Caviare
         from Hand-Book of Practical Cookery (1884)
  • Celeriac
         from The Healthy Life Cook Book (1915)
  • Cervelas, Saucissons, Etc.
         from Hand-Book of Practical Cookery (1884)
  • Champagne
         from The Book of Household Management (1861)
  • Champignons
         from Woman's Institute Library of Cookery, Volume 1
  • Char
         from The Book of Household Management (1861)
  • Chate
         from The Book of Household Management (1861)
  • Chateaubriand
         from The Boston Cooking-School Cook Book (1896)
  • Cherries
         from Woman's Institute Library of Cookery, Volume 5
  • Cherries
         from The Book of Household Management (1861)
  • Chestnut
         from The Book of Household Management (1861)
  • Chestnuts
         from The Boston Cooking-School Cook Book (1896)
  • Chiccory or Endive
         from The Boston Cooking-School Cook Book (1896)
  • Chickens
         from Miss Parloa's New Cook Book
  • Chickens
         from The Century Cook Book (1901)
  • Chicory or Endive
         from Miss Parloa's New Cook Book
  • Chiffonade
         from Woman's Institute Library of Cookery, Volume 1
  • Chillies
         from Woman's Institute Library of Cookery, Volume 1
  • Chocolate and Cocoa
         from The Book of Household Management (1861)
  • Chub
         from The Book of Household Management (1861)
  • Citron
         from Woman's Institute Library of Cookery, Volume 1
  • Citron
         from The Book of Household Management (1861)
  • Citron
         from The Book of Household Management (1861)
  • Citrus Fruits
         from Woman's Institute Library of Cookery, Volume 5
  • Clams
         from Miss Parloa's New Cook Book
  • Clams
         from Woman's Institute Library of Cookery, Volume 3
  • Clarets
         from The Book of Household Management (1861)
  • Cochin-China
         from The Book of Household Management (1861)
  • Cochineal
         from The American Woman's Home (1869)
  • Cochineal
         from Hand-Book of Practical Cookery (1884)
  • Cocoa
         from Miss Parloa's New Cook Book
  • Cocoa
         from Public School Domestic Science (1898)
  • Cocoa
         from Household Science in Rural Schools (1918)
  • Cocoa and Chocolate
         from Woman's Institute Library of Cookery, Volume 5
  • Cocoa and Chocolate
         from The Boston Cooking-School Cook Book (1896)
  • Cocoa and Chocolate
         from Woman's Institute Library of Cookery, Volume 5
  • Cocoa and Chocolate
         from Breakfast Dainties (1885)
  • Cocoa and Chocolate
         from Twenty-Five Cent Dinners for Families of Six (1879)
  • Cocoa and Chocolate
         from School and Home Cooking (1920)
  • Cocoa-Nut
         from The Book of Household Management (1861)
  • Coconut
         from Woman's Institute Library of Cookery, Volume 5
  • Cod
         from The Boston Cooking-School Cook Book (1896)
  • Cod
         from The Book of Household Management (1861)
  • Codfish
         from Miss Parloa's New Cook Book
  • Cold Meat Sauces
         from Made-Over Dishes
  • Coloring
         from Better Meals for Less Money (1917)
  • Coloring
         from The Century Cook Book (1901)
  • Compote
         from Woman's Institute Library of Cookery, Volume 1
  • Compote
         from The Book of Household Management (1861)
  • Compotes
         from The Boston Cooking-School Cook Book (1896)
  • Condensed and Evaporated Milk
         from Woman's Institute Library of Cookery, Volume 2
  • Condiments
         from The Boston Cooking-School Cook Book (1896)
  • Condiments
         from Public School Domestic Science (1898)
  • Condiments
         from Better Meals for Less Money (1917)
  • Condiments
         from School and Home Cooking (1920)
  • Confectionary
         from The Book of Household Management (1861)
  • Confections
         from Woman's Institute Library of Cookery, Volume 5
  • Confections, Composition of
         from Woman's Institute Library of Cookery, Volume 5
  • Conserves
         from Woman's Institute Library of Cookery, Volume 5
  • Conserves
         from School and Home Cooking (1920)
  • Consommé
         from The White House Cookbook (1887)
  • Consommé
         from The Book of Household Management (1861)
  • Consommé
         from Fifty Soups (1884)
  • Cookies
         from Woman's Institute Library of Cookery, Volume 4
  • Cookies
         from School and Home Cooking (1920)
  • Coquilles
         from Woman's Institute Library of Cookery, Volume 1
  • Cordials
         from Woman's Institute Library of Cookery, Volume 5
  • Coriander
         from The Book of Household Management (1861)
  • Coriander
         from Vaughan's Vegetable Cook Book (1919)
  • Corn
         from Woman's Institute Library of Cookery, Volume 2
  • Corn
         from The Boston Cooking-School Cook Book (1896)
  • Corn
         from Public School Domestic Science (1898)
  • Corn Sirup
         from School and Home Cooking (1920)
  • Cottolene
         from Public School Domestic Science (1898)
  • Cotton Seed Oil
         from Public School Domestic Science (1898)
  • Court Bouillon
         from The Boston Cooking-School Cook Book (1896)
  • Crab
         from The Boston Cooking-School Cook Book (1896)
  • Crab Tribe
         from The Book of Household Management (1861)
  • Crabs
         from Woman's Institute Library of Cookery, Volume 3
  • Cracked Wheat
         from Miss Parloa's New Cook Book
  • Cranberries
         from Woman's Institute Library of Cookery, Volume 5
  • Craw-fish
         from Hand-Book of Practical Cookery (1884)
  • Crayfish
         from The Book of Household Management (1861)
  • Cream
         from Woman's Institute Library of Cookery, Volume 2
  • Cream
         from Public School Domestic Science (1898)
  • Cream Cakes and Eclairs
         from The Century Cook Book (1901)
  • Cream Puff Batter
         from School and Home Cooking (1920)
  • Cream Puffs and Éclairs
         from Woman's Institute Library of Cookery, Volume 4
  • Cream Soups
         from Mrs. Wilson's Cook Book (1920)
  • Cream of Tartar
         from The American Woman's Home (1869)
  • Creams
         from The Book of Household Management (1861)
  • Croquette
         from The Book of Household Management (1861)
  • Croquettes
         from The White House Cookbook (1887)
  • Croquettes
         from School and Home Cooking (1920)
  • Croustade
         from Woman's Institute Library of Cookery, Volume 1
  • Croustades
         from The White House Cookbook (1887)
  • Croutons
         from Woman's Institute Library of Cookery, Volume 1
  • Croutons
         from The Book of Household Management (1861)
  • Crumbs
         from The Century Cook Book (1901)
  • Cucumber
         from The Book of Household Management (1861)
  • Cucumber
         from The Book of Household Management (1861)
  • Cucumbers
         from Miss Parloa's New Cook Book
  • Cucumbers
         from Woman's Institute Library of Cookery, Volume 2
  • Cucumbers
         from The Boston Cooking-School Cook Book (1896)
  • Cucumbers
         from The Book of Household Management (1861)
  • Cucumbers
         from The Book of Household Management (1861)
  • Cucumbers
         from American Cookery (1796)
  • Cucumbers
         from Public School Domestic Science (1898)
  • Curry
         from Woman's Institute Library of Cookery, Volume 1
  • Curry
         from Hand-Book of Practical Cookery (1884)
  • Curry Powder
         from The Boston Cooking-School Cook Book (1896)
  • Curry Powder
         from School and Home Cooking (1920)
  • Cusk
         from Miss Parloa's New Cook Book
  • Custard Desserts
         from Woman's Institute Library of Cookery, Volume 4
  • Custards
         from Household Science in Rural Schools (1918)
  • Custards
         from School and Home Cooking (1920)
  • Custards, Frozen
         from Woman's Institute Library of Cookery, Volume 4
  • Maize, or Indian Corn Meal
         from Twenty-Five Cent Dinners for Families of Six (1879)
  • Tamil and English Names for Curry Stuffs, etc., as used in Ceylon
         from The Curry Cook's Assistant (1889)
  • To Choose Cod
         from The Book of Household Management (1861)