Reference > Food Descriptions > P

P


  • Bread Puddings
         from School and Home Cooking (1920)
  • Griddle Cakes and Waffles
         from The New Royal Cook Book (1920)
  • Italian Pastes
         from Hand-Book of Practical Cookery (1884)
  • Pannicled Millet
         from The Book of Household Management (1861)
  • Paprika
         from Woman's Institute Library of Cookery, Volume 1
  • Paprika
         from School and Home Cooking (1920)
  • Parfait
         from Ice Creams, Water Ices, Frozen Puddings
  • Parfait and Mousse
         from Civic League Cook Book (1913)
  • Parfaits
         from The Century Cook Book (1901)
  • Pastry
         from Public School Domestic Science (1898)
  • Pastry
         from School and Home Cooking (1920)
  • Pastry and Pies
         from The New Royal Cook Book (1920)
  • Pea
         from The Book of Household Management (1861)
  • Peach
         from The Book of Household Management (1861)
  • Peach and Nectarine
         from The Book of Household Management (1861)
  • Peaches
         from Woman's Institute Library of Cookery, Volume 5
  • Peaches
         from The Century Cook Book (1901)
  • Pear
         from The Book of Household Management (1861)
  • Pears
         from Woman's Institute Library of Cookery, Volume 5
  • Peas
         from Woman's Institute Library of Cookery, Volume 2
  • Peas
         from The Boston Cooking-School Cook Book (1896)
  • Peas
         from American Cookery (1796)
  • Pencilled Hamburg
         from The Book of Household Management (1861)
  • Pepper
         from The White House Cookbook (1887)
  • Pepper
         from School and Home Cooking (1920)
  • Pepper-Plant, Growth of
         from The Book of Household Management (1861)
  • Peppers
         from Woman's Institute Library of Cookery, Volume 2
  • Perch
         from The Book of Household Management (1861)
  • Persimmons
         from Woman's Institute Library of Cookery, Volume 5
  • Pheasant
         from The Book of Household Management (1861)
  • Pheasant
         from The White House Cookbook (1887)
  • Pickles
         from The Book of Household Management (1861)
  • Pickles
         from The Book of Household Management (1861)
  • Pie with the Under Crust
         from School and Home Cooking (1920)
  • Pie with the Upper Crust
         from School and Home Cooking (1920)
  • Pies
         from The Boston Cooking-School Cook Book (1896)
  • Pies and Puff-Paste
         from The Century Cook Book (1901)
  • Pigeon
         from The Book of Household Management (1861)
  • Pigeon Breeds
         from The Book of Household Management (1861)
  • Pigeons
         from Miss Parloa's New Cook Book
  • Pigeons
         from The Easiest Way in Housekeeping and Cooking (1903)
  • Pigeons
         from The White House Cookbook (1887)
  • Pike
         from The Book of Household Management (1861)
  • Pimento
         from The Boston Cooking-School Cook Book (1896)
  • Pimiento
         from Woman's Institute Library of Cookery, Volume 1
  • Pimpinella, or Salad-Burnet
         from Vaughan's Vegetable Cook Book (1919)
  • Pineapple
         from The Book of Household Management (1861)
  • Pineapples
         from Woman's Institute Library of Cookery, Volume 5
  • Piquante
         from The White House Cookbook (1887)
  • Piquer
         from The Book of Household Management (1861)
  • Pistachio
         from Woman's Institute Library of Cookery, Volume 1
  • Plaice
         from The Book of Household Management (1861)
  • Plover
         from The Book of Household Management (1861)
  • Plums
         from Woman's Institute Library of Cookery, Volume 5
  • Plums
         from The Book of Household Management (1861)
  • Plums
         from The Book of Household Management (1861)
  • Plums
         from The Book of Household Management (1861)
  • Pollock
         from Miss Parloa's New Cook Book
  • Pomegranates
         from Woman's Institute Library of Cookery, Volume 5
  • Pone Cakes
         from The Boston Cooking-School Cook Book (1896)
  • Pop Corn
         from Woman's Institute Library of Cookery, Volume 5
  • Pot Marigold
         from Vaughan's Vegetable Cook Book (1919)
  • Potage
         from Woman's Institute Library of Cookery, Volume 1
  • Potages or Soups
         from Hand-Book of Practical Cookery (1884)
  • Potato Bread
         from The Book of Household Management (1861)
  • Potato Starch
         from The Book of Household Management (1861)
  • Potato Sugar
         from The Book of Household Management (1861)
  • Poulette Sauce
         from The White House Cookbook (1887)
  • Poultry
         from Twenty-Five Cent Dinners for Families of Six (1879)
  • Poultry
         from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
  • Poultry
         from School and Home Cooking (1920)
  • Poultry and Game
         from The Boston Cooking-School Cook Book (1896)
  • Poultry and Game
         from The White House Cookbook (1887)
  • Poultry and Game, Selecting
         from The Boston Cooking-School Cook Book (1896)
  • Poultry, Game, etc.
         from Directions for Cookery, in its Various Branches (1840)
  • Poultry: How to Choose
         from American Cookery (1796)
  • Pour Batter
         from School and Home Cooking (1920)
  • Powdered Milk
         from Woman's Institute Library of Cookery, Volume 2
  • Poêlée
         from The Book of Household Management (1861)
  • Prawn
         from The Book of Household Management (1861)
  • Prince of Wales Soup
         from The Book of Household Management (1861)
  • Proper Vegetables and Sauces to Serve with Poultry
         from Civic League Cook Book (1913)
  • Prunes
         from Woman's Institute Library of Cookery, Volume 5
  • Ptarmigan, or White Grouse
         from The Book of Household Management (1861)
  • Pudding
         from Woman's Institute Library of Cookery, Volume 4
  • Pudding Sauces
         from Woman's Institute Library of Cookery, Volume 4
  • Puddings
         from Hand-Book of Practical Cookery (1884)
  • Puddings and Cakes, Observations on
         from The Virginia Housewife (1860)
  • Puddings and Pastry
         from The Book of Household Management (1861)
  • Pumpkins
         from The Boston Cooking-School Cook Book (1896)
  • Punch
         from The Book of Household Management (1861)
  • Purees
         from The Easiest Way in Housekeeping and Cooking (1903)
  • Purees
         from Domestic French Cookery (1836)
  • Purees
         from Hand-Book of Practical Cookery (1884)
  • Puris
         from The Khaki Kook Book (1917)
  • Purse
         from The White House Cookbook (1887)
  • Purée
         from Woman's Institute Library of Cookery, Volume 1
  • Purée
         from The Book of Household Management (1861)
  • Pâté
         from Woman's Institute Library of Cookery, Volume 1
  • Times When Things are in Season: Poultry
         from The Book of Household Management (1861)
  • Two-Crust Pies
         from School and Home Cooking (1920)