1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD

1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD

1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD
Note: Many of my clients are expert chefs and food service professionals, homemakers, and aspiring Chopped Champions seeking detailed information about their preferred fields of cuisine. For their convenience I include the following details directly from this book. In this Book (Partial Only, See Full Contents Below): Cassells Shilling Cookery Antique Cookbook Vintage Victorian Cookery Cook Cooking Chef Kitchen Cuisine Recipes Receipts Housewife Housekeeper Home Homemaker Kitchen Breakfast Lunchy Dinner Entrees Bread Puddings Desserts Sauces Eggs Seafood Fish Meat Steaks Beef Soups Vegetables Souffle Confectionery Appetizers Side Dishes Salads Muffins Cakes Pies Pastry Custard Puddings Biscuits Ice Cream Sandwiches Boiling Broiling Roasting Baking Fruit Jellies Preserves Preserving Pickling Marmalades Home Made Wines. Published circa 1890 by Cassell and Company, Limited, London. Illustrated with color frontispiece plate and period advertisements. Condition: VERY GOOD ANTIQUE CONDITION. Colorful exterior as shown in photo, very little wear. Text is clean and complete. No torn, loose or missing pages. A very nice old cookbook. CASSELLS SHILLING COOKERY contains more than 1200 antique recipes for entrees, side dishes, soups, puddings, desserts, sandwiches, breakfast fare, home-made wines and more. The secret of good cooking is economy, in the highest sense of the word The present work has been written on the basis of the maxim of that economy and simplicity are not incompatible with excellence and elegance. A very cursory perusal will show that the book is divided into two parts, viz. Recipes and General Directions; and we would strongly advise those who wish to study cooking as an art, and who are willing to approach the study with a view to learn rather than to criticize, to carefully master the latter before they attempt to use the former. To give you a more complete idea of the 1200-plus recipes featured in this 19th-century collection of Victorian cookery, I have taken it upon myself to fully detail the different chapters and the recipes they contain. Further down the page you can see some photos of the book. I hope you will take a moment to have a look. STOCK: Clear Stock Thick Stock, Cheap Greasy Stock Fish Stock How to thicken Stock To Clear Stock, Soups, Jellies How to reduce stock. SOUPS: Artichoke Soup Asparagus Soup Bisque Soup Cabbage Soup Calfs Foot Soup Carrot Soup Cauliflower Soup Celery Soup Chicken Broth Chicken Soup Cock a Leekie Colbert Soup Crab Soup Cressy Soup Fish Soup Giblet Soup Gravy Soup Green Pea Soup Grouse Soup Hare Soup Hotch Potch Jardiniere Soup Julienne Soup Kidney Soup Lobster Soup Macaroni Soup Soup Maigre Mock Turtle Soup Mulligatawny Soup Mutton Broth Ox-Foot Soup Ox-cheek Soup Ox-tail Soup Oyster Soup Palestine Soup Parsnip Soup Pea Soup Green Pea Soup Potato Soup Pot-au-feu Poor Mans Soup Poor Mans Soup, Dr. Kitchiners Rabbit Soup (2) Rice Soup Rice Cream Soup Sago Soup Savoury Custard Scotch Broth Sheeps Head Soup Tapioca Soup Tinned Soup Tomato Puree Turtle Soup from Dried Turtle Flesh Turtle Soup, thick Vegetable Marrow Soup White Soup Egg Balls for Soup. SAUCES: Sauces and Gravies, Dr. Kitchiner Admirals Sauce Allemand Sauce (2) Anchovy Sauce Apple Sauce Boars Head Sauce Bechamel Sauce Bechamel Sauce, Fish Brandy Sauce Bread Sauce Butter Sauce Black Butter Oiled Butter Caper Sauce Celery Sauce Cherry Sauce Cockle Sauce Cucumber Sauce Curry Sauce Devil Sauce Dutch Sauce Egg Sauce Fennel Sauce Genoa Sauce for Fish German Sauce Gravy, clear and rich brown Horse-radish Sauce Italian Sauce Lobster Sauce Mayonnaise Sauce Mint Sauce Mushroom Sauce Sauce of Mussels Mustard Sauce Onion Sauce Brown Onion Sauce Oude Sauce for Cold Meat Oyster Sauce Oyster Sauce from tinned Oysters Piquante Sauce Sauce for Plum Pudding Poor Mans Sauce Provencale Sauce Prune Sauce Ravigote Sauce Robert Sauce Salad Sauce Salmis Sauce Shrimp Sauce Soubise Sorrel Sauce Supreme Sauce Sweet Sauce for Puddings Tarragon Sauce for Boiled Fowls Tartar Sauce Tomato Sauce Truffle Sauce Veloute Sauce Venison Sauce White Sauce Wine Sauce Worcester Sauce. LESSONS IN PLAIN COOKING: How to Boil and Simmer To Stew To Roast To Bake To Grill or Broil To Fry To Steam Bread Crumbs; To Egg-and-Bread-Crumb How to Lard. FISH: To fillet Anchovies Bloaters Boiled Brill Char Cod Cod a la Bechamel Baked Cod Salt Cod, fried Salt Cod with parsnips Boiled Cod Cold Cod Crimped Cod Curried Cod Cod, Head and Shoulders Cod-Roe Boiled Cod-Sound Boiled Eels or Water Souchet of Eels Fried Eels Stewed Eels Spitchcocked Eels Freshwater Fish of all kinds To re-dress Cold Fish Fish Cakes Fish Pudding Plain Fish Pudding Souchet Flounders Grey Mullet Gudgeon Gurnet Haddock, Finnan or Smoked Fresh Haddock Hake Baked Hake Fried Hake Cutlets Halibut Baked Halibut Boiled Halibut Halibut Cutlets Fresh Baked Herrings Boiled Fresh Herrings Fresh Herrings Fried in Egg and Bread-crumb Marinaded Herrings Red Broiled Herrings John Dory John Dory en Matelote Lamprey Ling To cook Ling Mayonnaise of Lobster Lobster Butter Baked Mackerel Boiled Mackerel Broiled Mackerel Pickled Mackerel Soused Mackerel Mussels Scalloped Mussels Oysters Scalloped Oysters Fried Oysters Roast Oysters Stewed Oysters Tinned Oysters Pike or Jack Stuffed and Baked Pike Pilchards Plaice Boiled Prawns Red Mullet Roach Salmon Cutlets Grilled Salmon Pickled Salmon Smoked Salmon Tinned Salmon Baked Salmon Mayonnaise of Salmon Salmon Trout Salmon Trout, Stuffed and baked To serve Sardines Curried Sardines To choose Sardines Sardine Salad Scallops Stewed Scallops Dohertys Description Bream Shad Broiled Shad Shrimps Curried Shrimps To shell Shrimps Stewed Shrimps Fried Skate Boiled Skate Skate with Black Butter Sauce Skate with Liver Sauce Baked Smelts Broiled Smelts Fried Smelts Sole Sole au Gratin To fillet Sole Sole a la Colbert Baked Sole (2) Boiled Sole Fried Sole Sprats Dried Sprats Fried Sprats Pickled Sprats Sturgeon Sturgeon, M. Udes way Fried Sturgeon Baked Sturgeon Stewed Sturgeon Turbot Boiled Carving of Turbot To redress Turbot Baked Turbot Curried Turbot Turbot fillets Turbot Salad Fillets of Turbot Scalloped Turbot Whitebait Devilled Whitebait Imitation Whitebait Boiled Whiting Fried Whiting Broiled Whiting Baked Whiting Whiting Whiting Forcemeat Panada. BEEF: Beef, Aitchbone or Salted To Carve Aitchbone of Beef Australian Meat Baron of Beef Boiled Beef Braised Beef Rump Stewed Brisket of Beef To Carve Brisket of Beef Corned Beef Beef Dripping Fillet of Beef To Roast Bullocks Heart Pressed Beef To carve Ribs of Beef Roast Beef Round of Boiled Beef Round of Pickled Beef Salt Beef Shin of Stewed Beef Sirloin of Beef Roast Beefsteak cooked in a frying pan Beef Steak, fried Spiced Beef Rump Beef Steak Bullocks Tongue, boiled To glaze and ornament Tongue. MUTTON: Mutton Breast of Mutton, Boned, Rolled and Boiled Breast of Mutton with peas Mutton chops Fillet of Braised Mutton Roast Mutton Boiled Leg of Mutton Boned and stuffed Leg of Mutton Roasted Loin of Mutton Boned, rolled Loin of Mutton Roasted Saddle of Mutton Scrag Mutton Roasted Shoulder of Mutton Stewed Shoulder of Mutton Boned and Stuffed Shoulder of Mutton Sheeps Head Sheeps Head, baked Hashed Sheeps Head Hearts Sheeps Hearts. VEAL: Veal Blanquette of Veal made from Cold, Dressed Meat Boiled Veal Veal, braised Breast of Roast Veal Rolled and Braised Breast of Veal Breast of Veal stewed in white sauce Breast of veal stewed plainly Brisket of Veal and Rice Brisket of Veal stewed with Onions Calfs Head, boiled Cushion of Veal, braised Fillet of Veal Boiled Fillet of Veal Roasted Fillet of Veal Fricandeau of Veal Boiled Knuckle of Veal Knuckle of Veal stewed with green peas Loin of Veal, boiled Boned, Braised Loin of Veal Roast Loin of Veal Loin of Veal, stewed plain Neck of Veal Shoulder of Veal, Boned, Stuffed and Roasted Roast Neck of Veal Boiled Shoulder of Veal Boned Shoulder of Veal Calfs Foot, stewed Calfs Foot, boiled, with Parsley and Butter. PORK AND LAMB: Pork Belly of Pork Belly of Pork, boned, rolled and boiled Chine of Pork Pork Chops Hand of Pork Griskin of Pork Leg of Pork, boiled Leg of Pork, roasted Loin of Pork Roast Loin of Pork Neck of Pork, boned, rolled and roasted Pickled Pork Pickled Pork, boiled Saddle of Pork, roasted Spare Rib of Pork, roasted Sucking Pig, Roast Sucking Pig Sucking Pig, Roast Pigs Head, boiled Pigs Cheek, boiled Lamb Bladebone of Lamb, broiled Breast of lamb Braised Lamb Breast of Lamb, broiled Lamb Chops Lamb Chops, fried To roast Fore-Quarter of Lamb Hind-quarter of Lamb Leg of Lamb, boiled Roast Leg of Lamb Stewed Loin of Lamb Saddle of Lamb Roast Shoulder of Lamb Lambs Head and Mince Lambs Head. POULTRY, RABBITS AND SMALL BIRDS: The Capon Boiled Capon Roast Capon Roasted Capon with Truffles Capon stuffed with Chestnuts The Chicken Boiled Chicken Broiled Chicken Roast Chicken Roast Duck To carve Roast Duck Stewed Duck with green peas Wild Duck Roasted Ducklings Boiled Fowl Fowl, broiled Roast Fowl To carve Roast Fowl To Truss Fowl To Truss Roast Fowl Roast Goose To Carve Roast Goose To Dress Green Goose How to choose a Goose Pigeons Fried Pigeons Grilled Pigeon Piquant Pigeons Roast Pigeons Stewed Pigeons Pigeons, Stuffed and Roasted Trussed Pigeons Rabbit Baked Rabbit Boiled Rabbit To carve Boiled Rabbit Curried Rabbit Larded Rabbit Piquant Rabbit Stewed Rabbit Rabbit, stewed whole Choosing of Rabbits Skinning of Rabbits Trussing of Rabbits Turkey Turkey, boiled To re-dress Cold Turkey Turkey Drumsticks, devilled Roast Turkey Turkey stuffed with mushroom forcemeat Turkey stuffed with sausages Truffled Turkey Turkey trussed for boiling Turkey trussed for roasting Choosing of turkey Turkey with Chipolata Garnish. GAME: Grouse Roast Grouse Carving of Grouse Norwegian Grouse or Ptarmigan Guinea Fowl To roast Guinea Fowl Jugged Hare Roast Hares To carve Roast Hare To roast Landrail or Corn Crake Broiled Larks Stewed Larks Ortolans Stewed Ortolans with Truffles Boiled Partridges Roast Partridges To carve Roast Partridges Pheasant Boiled Pheasant Roast Pheasant To carve Roast Pheasant Trussed Pheasant Roast Plovers Prairie Birds Roast Quails Trussing of Quails Ruffs and Reeves Roast Snipe To truss Snipe Roast Teal Thrush Roast Thrush Venison Breast of Venison Venison Chops Hashed Venison from cooked meat Haunch of Venison To carve Haunch of Venison To Roast Neck of Venison Roast Venison Roast Shoulder of Venison Wheatears Widgeon Wild Duck Roast Woodcock Trussed Woodcock. HASHES, STEWS, MINCE, RAGOUT, ETC. Hash Mince Beef Ragout Stewed Beef Steak Stewed Beef Bullocks Kidney, stewed Calfs Head Ragout Chipolata Garnish Salmi of Duck Financiere Ragout Minced Fowl Ragout of Fowl Hare Ragout Haricot Mutton Stewed Kidneys Ragout of Mutton Salmi of Pheasant Hashed Pork Minced Pork Ragout of Rabbit Ragout of Goose Liver Salmis of Game or Wild Fowl Salmis of Partridges with Truffles Salmis of Snipes Ragout of Sweetbreads Toulouse Ragout Hashed Turkey Minced Turkey Ragout of Breast of Veal Minced Veal Minced Veal with poached eggs Hashed Venison Salmis of Woodcock Stewed Ox-Cheek. MEAT PIES AND PUDDINGS: Paste for Common Pies Puff Paste Suet Paste for Puddings Patties Patties, Chicken, Turkey or Savory Lobster Patties Oyster Patties Patty-Cases Good Ordinary Meat Pie Pie, Pigeon or Game Pie, Veal and Ham Australian Meat Pie Beef Steak Pie with Oysters Calfs Head Pie Chicken Pie Devonshire Squab Pie Eel Pie Fish Pie Giblet Pie Hare Pie Kidney Pie Lark Pie Mutton Pie Leicester Pie Pie of Partridges Pork Pies Raised Pies Potatoe Pie Rabbit Pie Rabbit Pie, Cold, as Game Pie Shepherds Pie Rock Pie Vegetable Pie Venison Pasty Yorkshire Pie Meat Pudding Various Meat Puddings Beef Steak and Kidney Pudding Kidney Pudding Larks in Batter Pudding Pork Pudding Rabbit Pudding Sausage Pudding Pudding of Snipes Toad in the Hole Sausage Rolls Yorkshire Pudding. FORCEMEAT OF STUFFING, SAUSAGE MEAT, RISSOLES, CUTLETS, SWEETBREADS, ENTREES, ETC. Liver Forcemeat To use Garlic To Rub through a wire sieve Sweet Herbs Aromatic Herbs Herbs, Herbaceous Mixture Veal Stuffing Sage and Onion Stuffing Fish Forcemeat To make Beef Sausages Pork Sausages To Cook Sausages Veal Forcemeat, Various Ways of Making Rissoles (2) Rissoles in Paste Croquettes Croquettes of Fowls Kromeskies Kromeskies of Oysters Scotch Collops Cutlets Veal Cutlets Mutton Cutlets with tomato puree Reform Chips Lobster Cutlets Lobster Butter Lamb Cutlets Superlative Lamb Cutlets Broiled Venison Cutlets Stewed Venison Cutlets Pigs Fry Lambs Fry Fritters Batter Sweetbreads, Fried or Baked Sweetbreads a la Financiere Sweetbreads a la Toulouse Curried Sweetbreads Sweetbreads a la Bechamel Sweetbreads, various ways of cooking Calfs Sweetbreads Lamb Sweetbreads, fried Lamb Sweetbreads, larded Beef Olives Lamb Sweetbreads, scalloped Veal Olive Calfs Brains Calfs Brain and Black Butter Stewed Calfs Feet Stewed Giblets Boiled Ham Tongue Boiled Tongue Sheeps Tongue Sheeps Tongues, Tinned Glaze Glaze for Pastry Marrow Bones Fried Mushrooms Mushrooms au Gratin Grilled Tomatoes Foulet a la Marengo Veal a la Marengo. EGGS, OMELETS, RICE AND MACARONI: Eggs Eggs and Spinach Boiled Eggs Curried Eggs Deviled Eggs Fried Eggs Hard-boiled Eggs Poached Eggs Eggs poached in gravy Whisked Eggs To break Eggs To thicken with Eggs Buttered Eggs Savoury Eggs Asparagus with Eggs Omelet, Savoury Omelet Souffle Omelet with Ham or Bacon, Kidney or Oysters Cheese Souffle Omelet with Kirsch Omelet with Pink Noyeau Omelet with Jam Omelet with Cheese Kidney Omelet Omelet of Oysters Potato Omelet Rice Rice and Onion Rice boiled for curry Borders of Rice Plain Boiled Rice Various ways of cooking rice Rice Water Rice with Cheese Rice with Lobster Rice with Tomato Rice a la Turque Rice a lItalienne Macaroni Macaroni Cheese Macaroni, Italian fashion Macaroni with tomatoes and kidneys. BREAKFAST, LUNCHEON, SUPPER AND OCCASIONAL DISHES: Bacon, boiled Bread Raspings Broiled Bacon Fried Bacon Toasted Bacon Bacon and Beans Bacon and Eggs Corned Beef Corned Beef, tinned Potted Beef Bones, devilled and grilled Stewed Cheese To Devil Sandwiches Indian sandwiches Egg Sandwiches Tomato Sandwiches Grilled Fowl Ham, broiled, fried or Toasted Ham fried with Eggs Fried Kidneys Kidneys grilled and devilled Liver and Bacon Cold meat Muffins Olives Pigs Brains Pigs Feet Potted Meats Oatmeal Porridge Hot Buttered Toast Boiled Tripe Various ways of cooking Tripe Trotters Welsh Rabbit Scotch Woodcock Salad Salad Mayonnaise with Meat Salad, English, old-fashioned Lobster Salad Mayonnaise Plain Lobster Salad German Salad Tomato Salad Potato Salad Curry Australian Meat Curried Curried Beef Curried Rabbit Curried Fowl Fish, cold, tore-dress and curry Sweetbreads, curried. VEGETABLES: To boil Vegetables Serving Vegetables French Artichokes, boiled French Artichokes, fried Jerusalem Artichokes, boiled Asparagus Broad Beans, boiled Broad Beans, mashed French Beans, boiled French Beans, cold French Beans, French fashion Haricot Beans Boiled Beetroot Broccoli Brussels Sprouts Boiled Cabbage Cabbage, Savoy and Brussels Sprouts Boiled Carrots Carrots Boiled Cauliflower Cauliflowers with Parmesan Cheese Celery Stewed Celery Puree of Celery Neetmok To dress Cucumber Cucumbers stewed in brown gravy Cucumbers stewed with White Sauce Horse-radish for Garnish Boiling of Leeks Leeks Boiled Lentils Lettuce Boiled Lettuce Stewed Lettuce Macedoines in Tins Spanish Onions, Baked Spanish Onions, pickled Spanish Onions, plain boiled Stuffed Onions Parsley Parsley, crisp Fried Parsley Boiled Parsnips Green Peas, tinned Green peas, boiled Potatoes, boiled and steamed Baked potatoes Fried Potatoes Mashed Potatoes Potatoes a la Maitre dHotel Potatoes, cold sauté Borders of potatoes Potato Balls Potato Mould Potato ribbons Sea Kale Sea Kale, stewed Spinach Spinach with cream Turnips, boiled and mashed Green turnip-tops Vegetable Marrow, boiled Vegetable Marrow, stuffed Dried Vegetables Vegetables, tinned. FRUIT PIES, TARTS, CHEESECAKES, FRITTERS, ETC. Fruit Pie Apple Pie Apricot Pie Apricot Tart, Green Currant and Raspberry Tart Damson Tart French Plum Tart Gooseberry Tart Jam Tarts Open Jam Tart Little Ladies Tart Monitors Tart Plum Tart Raspberry Tart Mince Pies Mincemeat Cherry Pie Black Currant Tart Cranberry Tart Rhubarb Pie Cheesecakes and Tartlets Lemon Cheesecakes Cheesecakes Apple Fritters Apricot Fritters Orange Fritters Pineapple Fritters Banana Fritters. JAMS, JELLIES, STEWED FRUIT, ICES, CREAMS, ETC. Jam To keep Jam Lemon Jelly Orange Jelly Port Wine Jelly for Invalids To Mould Bottled Jelly Fruit Jellies Jelly-bags Aspic Jelly Savoury Aspic Jelly Wine Jelly Calfs Foot Jelly Ices Lemon Sponge Vanilla Blancmange Custard Apple Custard Custard Blancmange or Solid Custard Rice Flummery Custard Sippets Gooseberry Fool Rhubarb Fool Apple Gateau Cherry Gateau Devonshire Junket Leche Crème Normandy Pippins Orange Cream and Garnish Tinned pineapple Preserved peaches Stewed Rhubarb Stewed Fruit Red Rice Stone Cream Strawberry Cream Stone Cream Whipped Cream Lemon Cream Trifle (2) Apple Trifle Gooseberry Trifle Apple Charlotte Apricot Charlotte Charlotte Russe (2) Tipsy Bread Tipsy Cake Baked Apples Stewed Apples Apples and Rice Tinned Apricots Irish Rock Stewed Prunes Baked Pears Currants for Dessert Iced Raspberries for Dessert To blanch Almonds Candied Angelica. PUDDINGS: To boil in a cloth Acidulated Pudding Adelaide Pudding Agnew Pudding Albemarle Pudding Albert Pudding Prince Alberts Pudding Aldermans Pudding Boiled Almond Pudding Jewish Almond Pudding Almond Pudding, Plain Almond Pudding, rich Almond Sauce for Pudding Almond and Bread Pudding Almond and Potato Pudding Almond and Raisin Pudding Amber Pudding Ambrose Pudding Apple Batter Pudding Apple Batter Pudding Boiled Apple Cake Pudding Apple Custard Pudding Apple Dumplings Apple Dumplings, Baked Apple Pudding, baked, rich Apple Puddings (Mothers) Apple Pudding, Nottingham Apple Roly-Poly Apple Swiss Pudding Apples and Almonds Pudding Apricot Pudding Apricot Pudding, baked Arroba Pudding Arrowroot Pudding Arrowroot Pudding, plain Arrowroot Pudding, steamed Ashantee Pudding Asparagus Pudding Aunt Elizabeths Pudding Aunt Marys Pudding Aunt Susies Pudding Austrian Pudding Bachelors Pudding Bakewell Pudding Bakewell Pudding, rich Bermuda Pudding Bernese Pudding Birds Nest Pudding Black-Cap Pudding Black Currant Pudding Bread and Butter Pudding Bread Pudding, boiled Broken Bread Pudding Brown Bread Pudding Brown Betty Pudding Bun Pudding Cabinet Pudding Cabinet Pudding, another way Cabinet Pudding, cold Cabinet Pudding, plain Cake Pudding Canadian Pudding Canterbury Pudding Carrot Pudding, baked or boiled Cassell Pudding Chancellor Pudding Cheltenham Pudding Cherry Pudding, baked Cherry Pudding, boiled Chester Pudding Chestnut Pudding Chichester Pudding Chocolate Pudding Christmas Plum Pudding (2) Christmas Pudding, economical and good Christmas Pudding, teetotalers, small Citron Pudding Citron and Almond Pudding Clarendon Pudding Cleton Pudding Coburg Pudding Cocoanut Pudding College Puddings College Pudding, baked Conservative Pudding American Corn Pudding Corn-flour Blancmange Cornflour Pudding, baked Corn-flour Souffle Pudding Corn-flour Custard Pudding Corn-flour Fruit Pudding Cottage Pudding Cottage Bread Pudding Cottage Plum Pudding (2) Cottage Potato Pudding Counsellors Pudding Cream Pudding, rich Crumpet and Muffin Pudding Cup Pudding Curates Pudding Curd Pudding Currant Dumplings Currant Pudding Custard Baked in a crust Boiled Custard Dame Janes Pudding Damkorf Pudding Damson Pudding Delaville Pudding Delaware Pudding Deptford Pudding Devonian Pudding Devonshire Brandy Pudding Duke of Norfolks Pudding Duke of Northumberlands Pudding Dumplings, Half-hour Dumplings, plain Dumplings, steamed Elegant Economists Pudding Empress Pudding Erechtheum Pudding Erfurt or German Pudding Eves Pudding Exeter Pudding Fat or Marrow Pudding Fig Pudding Flame Pudding Flour Pudding Flour Pudding, Hasty Folkestone Pudding Pies French Pudding French Plum Pudding Fruit Pudding Fun Pudding General Favorite Pudding Geneva Pudding German Pudding, baked German Pudding, boiled German Pudding, Brown Bread German Pudding, rice Ginger Pudding Ginger and Bread Pudding Gingerbread Pudding Ginger Souffle Pudding Golden Pudding Gooseberry Pudding, baked Gooseberry and Rice Pudding Greengage Pudding Ground Rice Pudding Ground Rice Pudding, rich Guernsey Pudding Half-pound Pudding Hampshire Pudding Hannah Mores Pudding Hasty Pudding Hasty Pudding, baked Hasty Pudding or Farmers Rice Hayrick Pudding Hedgehog Pudding Henriette or Helena Pudding Her Majestys Pudding Herodotus or Hilton Pudding Hunters Pudding Hydropathic Pudding Iced Pudding Indian Pudding (2) Ingoldsby Christmas Pudding Irish Black Pudding Italian Pudding Italian Pudding, boiled Jam and Bread Pudding Jam Roly Poly Pudding Jejune Pudding Jelly Pudding Jennys Pudding Jubilee Pudding Judys Pudding Kentish Suet Pudding Komteen Pudding Lady Abbess Pudding Lamartines Pudding Leamington Pudding Leicester Pudding Lemon Pudding Lemon Pudding, baked Lemon Pudding, baked plain Lemon Pudding, boiled Little Marys Cup Pudding Macaroni Pudding Macaroni Pudding, plain Macaroon Pudding Madeira Pudding Madonna Pudding Malvern Pudding Manchester Pudding Mandarin Pudding Manna Croup Pudding Mansfield Pudding Marlborough Pudding Orange Marmalade Pudding Marrow Pudding Marrow Pudding, boiled or baked Meal Pudding Merton Almond Pudding Middleton Pudding Miles Standishs Pudding Military Pudding Millet Pudding Milton Pudding Mixed Fruit Pudding Molly Clarks Pudding Monmouth Pudding Montagu Pudding Montreal Pudding Mother Eves Pudding Mountain Pudding Neapolitan Custard Pudding Nectarine Pudding Neufchatel Pudding New College Pudding Newcastle Pudding Newmarket Pudding Nonsuch Pudding Norfolk Dumplings Norwegian Pudding Nottingham Pudding Oatmeal Hasty Pudding Orange Pudding Orange Pudding, boiled Orange Marmalade and Bread Pudding Orange Marmalade Pudding Orleans Pudding Oxford Pudding Palestine Pudding Pancakes Paradise Pudding Paris Pudding Parliament Pudding Parsons Pudding Peasants Pudding Peninsula Pudding Pineapple Pudding Plain Rice Pudding Plain Rolled Pudding Plain Sago Pudding Plain Tapioca Pudding Plum Pudding Plum Pudding, Christmas, Rich Plum Pudding, baked, without suet Plum Pudding, economical Plumbes Arrowroot Pudding, baked Polish Pudding Pomfret Pudding Pompadour Pudding, Rich Poor Epicures Pudding Porcupine Pudding Portland Pudding Portuguese Pudding Potato Pudding, sweet Princes Consort Pudding Prince Fredericks Pudding Puff Pudding Pudding Pies Pumpkin Pudding Puritans Pudding Queens Pudding Queen Adelaides Pudding Queen Mabs Pudding Quince Pudding Radical Pudding Baked Raisin Pudding Raspberry Pudding Ratafia Pudding, baked Recruits Pudding Regents Pudding Rhubarb Pudding Rhubarb and Bread Pudding Rice and Apple Pudding Rice and Apricot Pudding Rice and Macaroon Pudding Rice Pudding Rice Pudding, baked Rice Pudding, baked plain Rice Pudding, baked, small Rice Pudding, baked, Baron Brisses Rice Pudding, Boiled, cheap Rice Pudding, Boiled, Superior Rice Pudding, Dutch Rice Pudding, French method Ground Rice Pudding Rice Pudding, iced Rice Pudding, rich Rice Pudding with Jam Savoury Rice Puddings Richmond Pudding Roly-Poly Pudding Rich Rotterdam Pudding Rusk Pudding Sago Pudding Baked Sago Pudding Sago Pudding, boiled Saratoga Pudding Saucer Pudding Save-all Pudding Savoy Pudding Saxon Pudding Schodoh Pudding Semolina Pudding Semolina Pudding, baked Shropshire Pudding Snowdon Pudding Souse Pudding Spanish Pudding Sponge-Cake Pudding Strawberry and Custard Pudding Suet Dumplings Suet Pudding Summer Pudding Sussex Pudding Swiss Pudding, plain Swiss Cocoanut Pudding Tadcaster Pudding Tapioca Pudding, baked Tapioca Pudding, baked Tapioca and Apple Pudding Town Pudding Transparent Pudding Tunbridge Puddings United States Pudding Upton Pudding Uxbridge Plum Pudding Vanilla Custard Pudding Vegetable Pudding Vermicelli Pudding Vermicelli Pudding, boiled Vice-Chancellors Pudding Victoria Pudding Victoria Pudding, Superior Viennoise Pudding Virginia Pudding Welsh Pudding, Modern West Country Pudding West Indian Pudding Wholesome-fare Pudding Wilberforce Pudding Wiltshire Pudding Windsor Pudding Wyvern Pudding Yorkshire Pudding Yeast Dumplings Zandrina Pudding. BREAD, CAKES, CUPS, ETC. Bread Plum Cake Plain Plum Cake made with Bakers Dough Plum Cake, rich Pound Cake Seed Cake Seed Cake made from dough Sponge Cake Cakes, general remarks Cups. HOME-MADE WINES: Wines, Home-Made Apricot Wine Aromatic Wine Beetroot Wine Birch Wine (2) Blackberry Wine (2) Black Currant Wine (2) Currant Champagne English Champagne Cherry Wine Red Cherry Wine Cherry Wine Cowslip Wine (2) Red Currant Wine (2) White Currant Wine (2) Currant Wine from Unripe Fruit Damson Wine (3) Dandelion Wine Elderberry Wine Elder Wine (3) Frontignac Ginger Wine (4) Gooseberry Wine (3) Grape Wine, sparkling Lemon Wine (2) Malmsey Scotch Malmsey May Wine Mulberry Wine Orange Wine (2) Parsnip Wine (2) Raisin Wine Raspberry Wine Shallot Wine Wine from Vine Leaves. Remember folks, this is an 1890s original. This book is about 130 years old. Please be sure to add me to your List of Favorite Sellers. Don’t miss out on any of my latest listings. NEETMOK BOOKS IS A REGISTERED MEMBER OF EBAYS VERO PROGRAM. When you prepare your listings you generally should use only material text, photographs, etc. And trademarks/names that you created or own yourself or licensed from the owners. Item description text; lists of contents, lists of illustrations/photos; scanned images, etc. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC. PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO EBAYS VERO DEPARTMENT FOR IMMEDIATE ACTION. Track Page Views With. Auctiva’s FREE Counter. The item “1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD” is in sale since Thursday, September 9, 2021. This item is in the category “Books & Magazines\Antiquarian & Collectible”. The seller is “neetmok” and is located in South Salem, New York. This item can be shipped to United States, Canada, United Kingdom, China, Mexico, Germany, Japan, Brazil, France, Australia, Russian federation, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Greece, Portugal, Cyprus, Slovenia, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Austria, Bahamas, Israel, New Zealand, Philippines, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Chile, Colombia, Costa rica, Dominican republic, Panama, Trinidad and tobago, Guatemala, El salvador, Honduras, Jamaica, Antigua and barbuda, Aruba, Belize, Dominica, Grenada, Saint kitts and nevis, Saint lucia, Montserrat, Turks and caicos islands, Barbados, Bangladesh, Bermuda, Brunei darussalam, Bolivia, Ecuador, Egypt, French guiana, Guernsey, Gibraltar, Guadeloupe, Iceland, Jersey, Jordan, Cambodia, Cayman islands, Liechtenstein, Sri lanka, Luxembourg, Monaco, Macao, Martinique, Maldives, Nicaragua, Oman, Peru, Pakistan, Paraguay, Reunion, Viet nam, Uruguay.
  • Year Printed: 1890
  • Country/Region of Manufacture: United Kingdom
  • Topic: Basic, General Cooking
  • Binding: Hardcover
  • Region: North America
  • Author: Payne
  • Subject: Cooking
  • Original/Facsimile: Original
  • Language: English
  • Publisher: Cassell & Company
  • Place of Publication: London
  • Special Attributes: Illustrated

1890 ANTIQUE COOKBOOK Vintage Cookery VICTORIAN RECIPES Pastry Confectionery OLD