Reference > Food Descriptions > P

P

• Parsley
• Parsnip
• Partridge
• Pork
• Potato

• 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
• Parfait
       from Ice Creams, Water Ices, Frozen Puddings
• Parfait and Mousse
       from Civic League Cook Book (1913)
• 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
• 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-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)
• Pies
       from The Boston Cooking-School Cook Book (1896)
• 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 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)
• 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)
• 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 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)
• 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