Reference > Food Descriptions > S

S


  • Beefsteak
         from The Century Cook Book (1901)
  • Boiled or Fried Sole
         from The Book of Household Management (1861)
  • Butter and Other Shortening
         from Better Meals for Less Money (1917)
  • Caramelized Sugar
         from School and Home Cooking (1920)
  • Cervelas, Saucissons, Etc.
         from Hand-Book of Practical Cookery (1884)
  • Distinctively Southern Dishes
         from The Century Cook Book (1901)
  • Fruit Shortcakes
         from The New Royal Cook Book (1920)
  • Grape-fruit or Shaddocks
         from The Century Cook Book (1901)
  • Molasses and Sorghum
         from School and Home Cooking (1920)
  • Pulverized Sugar
         from Hand-Book of Practical Cookery (1884)
  • Saffron
         from Vaughan's Vegetable Cook Book (1919)
  • Sage
         from The Book of Household Management (1861)
  • Sage
         from Vaughan's Vegetable Cook Book (1919)
  • Sago
         from The Book of Household Management (1861)
  • Sago
         from The Book of Household Management (1861)
  • Salad Dressing
         from Woman's Institute Library of Cookery, Volume 4
  • Salad Dressing
         from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
  • Salad Dressings
         from Better Meals for Less Money (1917)
  • Salads
         from Mrs. Wilson's Cook Book (1920)
  • Salads
         from Woman's Institute Library of Cookery, Volume 4
  • Salads
         from The White House Cookbook (1887)
  • Salads
         from Ice Creams, Water Ices, Frozen Puddings
  • Salads
         from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
  • Salads
         from The Book of Household Management (1861)
  • Salads
         from Dr. Allinson's Cookery Book (1915)
  • Salads
         from Better Meals for Less Money (1917)
  • Salads
         from School and Home Cooking (1920)
  • Salads and Salad Dressings
         from The Boston Cooking-School Cook Book (1896)
  • Salads and Salad Dressings
         from The New Royal Cook Book (1920)
  • Salads and Salad Sauces
         from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
  • Salads with Cheese
         from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
  • Sally Lunns
         from Mrs. Wilson's Cook Book (1920)
  • Salmi
         from Woman's Institute Library of Cookery, Volume 1
  • Salmi
         from The White House Cookbook (1887)
  • Salmi
         from The Book of Household Management (1861)
  • Salpicon
         from Woman's Institute Library of Cookery, Volume 1
  • Salpicon
         from The Boston Cooking-School Cook Book (1896)
  • Salpicon
         from The Century Cook Book (1901)
  • Salsify
         from Woman's Institute Library of Cookery, Volume 2
  • Salsify
         from The Book of Household Management (1861)
  • Salt
         from School and Home Cooking (1920)
  • Salt and Smoked Fish
         from Woman's Institute Library of Cookery, Volume 3
  • Salt, Common
         from The Book of Household Management (1861)
  • Salts
         from The Boston Cooking-School Cook Book (1896)
  • Sandwiches
         from Woman's Institute Library of Cookery, Volume 4
  • Sandwiches
         from Ice Creams, Water Ices, Frozen Puddings
  • Sandwiches
         from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
  • Sandwiches
         from Made-Over Dishes
  • Sandwiches
         from Sandwiches (1912)
  • Sandwiches
         from School and Home Cooking (1920)
  • Sandwiches, Fruit
         from Woman's Institute Library of Cookery, Volume 4
  • Sandwiches, High-Protein
         from Woman's Institute Library of Cookery, Volume 4
  • Sandwiches, Vegetable
         from Woman's Institute Library of Cookery, Volume 4
  • Sausages
         from Miss Parloa's New Cook Book
  • Savories
         from The Suffrage Cook Book (1915)
  • Savory
         from The Book of Household Management (1861)
  • Savoy
         from The Book of Household Management (1861)
  • Savoys and Brussels Sprouts
         from The Book of Household Management (1861)
  • Scallops
         from Woman's Institute Library of Cookery, Volume 3
  • Scollops
         from Miss Parloa's New Cook Book
  • Scones
         from Mrs. Wilson's Cook Book (1920)
  • Scorzonera
         from Vaughan's Vegetable Cook Book (1919)
  • Sea Kale
         from Vaughan's Vegetable Cook Book (1919)
  • Sea-Bass
         from Miss Parloa's New Cook Book
  • Sea-Kale
         from The Book of Household Management (1861)
  • Semolina
         from The Book of Household Management (1861)
  • Semolina
         from The Book of Household Management (1861)
  • Serai Ta-Ook, or Fowls of the Sultan
         from The Book of Household Management (1861)
  • Seville Orange (Citrus vulgaris)
         from The Book of Household Management (1861)
  • Shad
         from Miss Parloa's New Cook Book
  • Shad
         from The Boston Cooking-School Cook Book (1896)
  • Shad
         from The Book of Household Management (1861)
  • Shallot
         from Woman's Institute Library of Cookery, Volume 1
  • Shallots
         from Woman's Institute Library of Cookery, Volume 2
  • Shallots
         from Vaughan's Vegetable Cook Book (1919)
  • Shallots
         from Hand-Book of Practical Cookery (1884)
  • Shalot, or Eschalot
         from The Book of Household Management (1861)
  • Sheep
         from The Book of Household Management (1861)
  • Sheep and Lamb, General Observations on
         from The Book of Household Management (1861)
  • Sheep, Breeds
         from The Book of Household Management (1861)
  • Shell Beans
         from Miss Parloa's New Cook Book
  • Shell Beans
         from Woman's Institute Library of Cookery, Volume 2
  • Sherbets
         from Woman's Institute Library of Cookery, Volume 4
  • Sherry
         from The Book of Household Management (1861)
  • Sherry, Pale
         from The Book of Household Management (1861)
  • Shortcake
         from Mrs. Wilson's Cook Book (1920)
  • Shortening
         from School and Home Cooking (1920)
  • Shrimp
         from Miss Parloa's New Cook Book
  • Shrimp
         from Woman's Institute Library of Cookery, Volume 3
  • Shrimp
         from The Boston Cooking-School Cook Book (1896)
  • Shrimp
         from The Book of Household Management (1861)
  • Side Dishes, or Entrées
         from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
  • Sippets
         from The Boston Cooking-School Cook Book (1896)
  • Sirloin
         from The American Woman's Home (1869)
  • Skate
         from The Book of Household Management (1861)
  • Skim Milk
         from Woman's Institute Library of Cookery, Volume 2
  • Small Cakes
         from Woman's Institute Library of Cookery, Volume 4
  • Small, or "Pan"-Fish
         from Miss Parloa's New Cook Book
  • Smelt
         from The Boston Cooking-School Cook Book (1896)
  • Smelt
         from The Book of Household Management (1861)
  • Smelts
         from Miss Parloa's New Cook Book
  • Smelts, To Choose
         from The Book of Household Management (1861)
  • Snipe
         from The Book of Household Management (1861)
  • Soda
         from The American Woman's Home (1869)
  • Soft Drinks
         from Woman's Institute Library of Cookery, Volume 5
  • Soft-Shell Crabs
         from Miss Parloa's New Cook Book
  • Sole
         from The Book of Household Management (1861)
  • Sorbet
         from Woman's Institute Library of Cookery, Volume 1
  • Sorbet
         from Desserts and Salads (1920)
  • Sorrel
         from The Book of Household Management (1861)
  • Sorrel
         from The Book of Household Management (1861)
  • Sorrel
         from Hand-Book of Practical Cookery (1884)
  • Sorrel and Swiss Chard
         from Vaughan's Vegetable Cook Book (1919)
  • Souffles
         from The Century Cook Book (1901)
  • Souffles, Omelets, and Sweet Dishes
         from The Book of Household Management (1861)
  • Soufflé
         from Woman's Institute Library of Cookery, Volume 1
  • Soufflé
         from The White House Cookbook (1887)
  • Soup Extracts
         from Woman's Institute Library of Cookery, Volume 3
  • Soup Stock
         from Fifty Soups (1884)
  • Soup: Classification
         from Woman's Institute Library of Cookery, Volume 3
  • Sour Milk
         from Woman's Institute Library of Cookery, Volume 2
  • Soy
         from Woman's Institute Library of Cookery, Volume 1
  • Soy
         from The Book of Household Management (1861)
  • Spaghetti
         from The International Jewish Cook Book (1919)
  • Spaghetti
         from The Century Cook Book (1901)
  • Spaghetti, Macaroni etc.
         from The Italian Cook Book (1919)
  • Spanish Mackerel
         from Miss Parloa's New Cook Book
  • Speckled Hamburg
         from The Book of Household Management (1861)
  • Spermaceti
         from The American Woman's Home (1869)
  • Spices
         from Hand-Book of Practical Cookery (1884)
  • Spinach
         from Miss Parloa's New Cook Book
  • Spinach
         from Woman's Institute Library of Cookery, Volume 2
  • Spinach
         from The Boston Cooking-School Cook Book (1896)
  • Spinach
         from The Book of Household Management (1861)
  • Spinach
         from The Book of Household Management (1861)
  • Spinach
         from The Book of Household Management (1861)
  • Spinach, Varieties of
         from The Book of Household Management (1861)
  • Split Peas or Dal
         from The Khaki Kook Book (1917)
  • Sprat
         from The Book of Household Management (1861)
  • Spring Chickens
         from Miss Parloa's New Cook Book
  • Squabs
         from Miss Parloa's New Cook Book
  • Squash
         from Woman's Institute Library of Cookery, Volume 2
  • Squash
         from The Boston Cooking-School Cook Book (1896)
  • Squirrel
         from The White House Cookbook (1887)
  • Starch
         from The Boston Cooking-School Cook Book (1896)
  • Starch
         from Public School Domestic Science (1898)
  • Steaks
         from Hand-Book of Practical Cookery (1884)
  • Sterlet
         from The Book of Household Management (1861)
  • Stilton Cheese
         from The Book of Household Management (1861)
  • Stock
         from Woman's Institute Library of Cookery, Volume 1
  • Stock
         from Woman's Institute Library of Cookery, Volume 3
  • Strawberries
         from Woman's Institute Library of Cookery, Volume 5
  • Strawberry
         from The Book of Household Management (1861)
  • Strawberry
         from The Book of Household Management (1861)
  • String Beans
         from Woman's Institute Library of Cookery, Volume 2
  • Sturgeon
         from Miss Parloa's New Cook Book
  • Sturgeon
         from The Book of Household Management (1861)
  • Suet
         from Public School Domestic Science (1898)
  • Sugar
         from Miss Parloa's New Cook Book
  • Sugar
         from The Boston Cooking-School Cook Book (1896)
  • Sugar
         from The Book of Household Management (1861)
  • Sugar
         from The Book of Household Management (1861)
  • Sugar
         from Public School Domestic Science (1898)
  • Sugar
         from Household Science in Rural Schools (1918)
  • Sugar
         from Hand-Book of Practical Cookery (1884)
  • Sugar
         from School and Home Cooking (1920)
  • Sultana Grape
         from The Book of Household Management (1861)
  • Sultanas
         from Woman's Institute Library of Cookery, Volume 1
  • Summer Salads
         from Dr. Allinson's Cookery Book (1915)
  • Summer Savory
         from Vaughan's Vegetable Cook Book (1919)
  • Sunderland Puddings
         from The Easiest Way in Housekeeping and Cooking (1903)
  • Sweet Doughs
         from Mrs. Wilson's Cook Book (1920)
  • Sweet Herbs
         from Miss Parloa's New Cook Book
  • Sweet Herbs
         from The Book of Household Management (1861)
  • Sweet Potatoes
         from Mrs. Wilson's Cook Book (1920)
  • Sweet Potatoes
         from Woman's Institute Library of Cookery, Volume 2
  • Sweet Potatoes
         from The Boston Cooking-School Cook Book (1896)
  • Sweet Sandwiches
         from Sandwiches (1912)
  • Sweet-Pea and the Heath or Wood-Pea
         from The Book of Household Management (1861)
  • Sweetbread
         from Public School Domestic Science (1898)
  • Sweetbreads
         from Miss Parloa's New Cook Book
  • Sweetbreads
         from The Boston Cooking-School Cook Book (1896)
  • Sweetmeats
         from Directions for Cookery, in its Various Branches (1840)
  • Swiss Chard
         from The International Jewish Cook Book (1919)
  • Swiss Chard or Silver Leaf Beet
         from Vaughan's Vegetable Cook Book (1919)
  • Sword Fish
         from Miss Parloa's New Cook Book
  • Syrups
         from The Italian Cook Book (1919)