Reference > Food Descriptions > C

C

• Cabbage
• Capers
• Carrot
• Cheese
• Coffee
• Currants

• Cakes
       from Household Science in Rural Schools (1918)
• 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)
• Canapés
       from Sandwiches (1912)
• Canapés, Hot
       from Sandwiches (1912)
• Canard
       from Woman's Institute Library of Cookery, Volume 1
• Candied and Dried Fruits
       from Woman's Institute Library of Cookery, Volume 5
• Candies
       from Better Meals for Less Money (1917)
• Candies, Various
       from The Candy Maker's Guide (1896)
• 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)
• 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)
• 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)
• Caviare
       from Hand-Book of Practical Cookery (1884)
• 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
       from Public School Domestic Science (1898)
• Cereals
       from Household Science in Rural Schools (1918)
• Cereals, Wheat
       from The International Jewish Cook Book (1919)
• 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)
• 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)
• Chervil
       from Hand-Book of Practical Cookery (1884)
• 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
• 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
       from The Century Cook Book (1901)
• 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)
• 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-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)
• 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)
• 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)
• Corn
       from Public School Domestic Science (1898)
• 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
• 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 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)
• 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)
• 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, Frozen
       from Woman's Institute Library of Cookery, Volume 4
• Macaroni, Noodles, Rice, Cereals
       from Better Meals for Less Money (1917)
• 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)