Reference > Food Descriptions > H

H


  • Haddock
         from Miss Parloa's New Cook Book
  • Haddock
         from The Boston Cooking-School Cook Book (1896)
  • Haddock
         from The Book of Household Management (1861)
  • Halibut
         from Miss Parloa's New Cook Book
  • Halibut
         from The Boston Cooking-School Cook Book (1896)
  • Ham
         from The White House Cookbook (1887)
  • Ham and Bacon
         from Public School Domestic Science (1898)
  • Hard-Shell Crabs
         from Miss Parloa's New Cook Book
  • Haricot
         from Woman's Institute Library of Cookery, Volume 1
  • Haricot Beans
         from The Book of Household Management (1861)
  • Haricot Beans
         from New Vegetarian Dishes (1892)
  • Haricots and Lentils
         from The Book of Household Management (1861)
  • Hashed Mutton
         from The Book of Household Management (1861)
  • Hasty Pudding
         from A Poetical Cook-Book (1864)
  • Hazel Nut and Filbert
         from The Book of Household Management (1861)
  • Hearts
         from Miss Parloa's New Cook Book
  • Henbane
         from Vaughan's Vegetable Cook Book (1919)
  • Herbs
         from Vaughan's Vegetable Cook Book (1919)
  • Herbs, Useful in Cookery
         from American Cookery (1796)
  • Herring
         from The Boston Cooking-School Cook Book (1896)
  • Herring
         from The Book of Household Management (1861)
  • Hindustani Sweets
         from The Khaki Kook Book (1917)
  • Hoe cakes
         from The Boston Cooking-School Cook Book (1896)
  • Hollandaise Sauce
         from The White House Cookbook (1887)
  • Homard
         from Woman's Institute Library of Cookery, Volume 1
  • Hominy
         from Miss Parloa's New Cook Book
  • Hominy
         from The White House Cookbook (1887)
  • Honey
         from Public School Domestic Science (1898)
  • Honey
         from School and Home Cooking (1920)
  • Hops
         from Vaughan's Vegetable Cook Book (1919)
  • Horehound
         from Vaughan's Vegetable Cook Book (1919)
  • Hors d'oeuvres
         from Woman's Institute Library of Cookery, Volume 1
  • Hors-d'Oeuvres
         from The Book of Household Management (1861)
  • Hors-d'oeuvres
         from Hand-Book of Practical Cookery (1884)
  • Horse Raddish
         from American Cookery (1796)
  • Horse-radish
         from The Boston Cooking-School Cook Book (1896)
  • Horseradish
         from The Book of Household Management (1861)
  • Horseradish
         from The Book of Household Management (1861)
  • Hyssop
         from Vaughan's Vegetable Cook Book (1919)
  • Sweet Herbs
         from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)