Reference > Food Descriptions
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C
- Cakes Made with Yeast
from Woman's Institute Library of Cookery, Volume 4
- Calf
from The Book of Household Management (1861)
- Canapés
from Woman's Institute Library of Cookery, Volume 1
- Canapés
from The Boston Cooking-School Cook Book (1896)
- Canard
from Woman's Institute Library of Cookery, Volume 1
- Candied and Dried Fruits
from Woman's Institute Library of Cookery, Volume 5
- 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
- Caramel
from Woman's Institute Library of Cookery, Volume 1
- Caramel (Burnt Sugar)
from The Book of Household Management (1861)
- Caramels
from Woman's Institute Library of Cookery, Volume 5
- Caraway
from Vaughan's Vegetable Cook Book (1919)
- 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)
- Cauliflower
from Miss Parloa's New Cook Book
- Cauliflower
from Woman's Institute Library of Cookery, Volume 2
- Cauliflower
from The Boston Cooking-School Cook Book (1896)
- Cauliflower
from The Book of Household Management (1861)
- Cauliflower and Broccoli
from The Book of Household Management (1861)
- Cayenne
from The Book of Household Management (1861)
- Cayenne Pepper
from The Boston Cooking-School Cook Book (1896)
- Celeriac
from The Healthy Life Cook Book (1915)
- Celery
from Miss Parloa's New Cook Book
- Celery
from The Boston Cooking-School Cook Book (1896)
- Celery
from The Book of Household Management (1861)
- Celery
from The Book of Household Management (1861)
- Celery
from The Book of Household Management (1861)
- Celery
from The Italian Cook Book (1919)
- Cereal
from The Book of Household Management (1861)
- Cereals
from The Boston Cooking-School Cook Book (1896)
- Cereals
from The International Jewish Cook Book (1919)
- Cereals, Wheat
from The International Jewish Cook Book (1919)
- 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)
- Chartreuse
from Woman's Institute Library of Cookery, Volume 1
- Chartreuse
from The Boston Cooking-School Cook Book (1896)
- 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)
- Chervil
from The White House Cookbook (1887)
- Chervil
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
- 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
- Chinese Cabbage, Pe Tsai
from Vaughan's Vegetable Cook Book (1919)
- Chives
from Woman's Institute Library of Cookery, Volume 2
- Chives
from Woman's Institute Library of Cookery, Volume 1
- Chives
from Vaughan's Vegetable Cook Book (1919)
- Chocolate and Cocoa
from The Book of Household Management (1861)
- Chub
from The Book of Household Management (1861)
- Chutney
from Woman's Institute Library of Cookery, Volume 1
- Chutney
from The Boston Cooking-School Cook Book (1896)
- Chutney
from The Khaki Kook Book (1917)
- Cinnamon
from The Boston Cooking-School Cook Book (1896)
- Cinnamon
from The White House Cookbook (1887)
- Cinnamon
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)
- Clove
from The Boston Cooking-School Cook Book (1896)
- Clove
from The Book of Household Management (1861)
- Cloves
from The White House Cookbook (1887)
- Cloves
from The Book of Household Management (1861)
- Cochin-China
from The Book of Household Management (1861)
- Cochineal
from The American Woman's Home (1869)
- Cocoa
from Miss Parloa's New Cook Book
- 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-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
- 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)
- 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
- 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)
- 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
- Crayfish
from The Book of Household Management (1861)
- Cream
from Woman's Institute Library of Cookery, Volume 2
- Cream Candies
from Woman's Institute Library of Cookery, Volume 5
- 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)
- 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)
- Currants
from Woman's Institute Library of Cookery, Volume 5
- Currants
from The Book of Household Management (1861)
- Curry
from Woman's Institute Library of Cookery, Volume 1
- Curry Powder
from The Boston Cooking-School Cook Book (1896)
- Cusk
from Miss Parloa's New Cook Book
- Custard Desserts
from Woman's Institute Library of Cookery, Volume 4
- Custards, Frozen
from Woman's Institute Library of Cookery, Volume 4