Meals

Forcemeat Or Farcie. (Sauces.), (The Jewish Manual)
Forcemeat or Farcie is a versatile and delicious preparation used in a variety of dishes such as balls, tisoles, fritters, and stuffings for poultry and veal. Its history can be traced back to the culinary traditions of Europe, where it was developed as a way to enhance the flavor and texture of various dishes. This branch of cooking requires great care and

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Soup No 1 (Soups.), (The Lady's Own Cookery Book)
A quarter of a pound of portable soup, that is, one cake, in two quarts of boiling water; vegetables to be stewed separately, and added after the soup is dissolved.

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Eggs Suzette (Cooking Of Eggs), (Many Ways For Cooking Eggs)
History of Eggs Suzette: Eggs Suzette is a classic French dish that is popular all over the world. It is believed to have been created in the late 19th century by Henri Charpentier, a young assistant waiter at the Café de Paris in Monte Carlo. The story goes that Charpentier accidentally set a saucepan of sugar on fire while preparing a dessert for the Prin

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Mutton Broth (Soups.), (The Art Of Living In Australia)
Mutton Broth Recipe History: Mutton broth has been a staple in many cultures for centuries. It is a nourishing and comforting dish, often prepared for convalescents due to its easily digestible nature. Mutton, a mature sheep meat, is known for its rich flavor and tender texture, making it an ideal choice for broth. The combination of mutton, aromatic vegeta

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Snow Pudding (Cake.), (Cloud City Cook-book)
One-half package gelatine, soak two hours in one pint cold water; heat without boiling until it is all dissolved; when nearly cold, beat thoroughly with an egg beater, then add the whites of four eggs beaten to a stiff froth, one cup powdered sugar, the juice and grated rind of one lemon. Let it cool. Use the yolks for a soft custard to put around ea

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How To Preserve. Mrs. M. Uhler. (Eggs.), (Recipes Tried And True)
Preserving food has been a practice for centuries, dating back to ancient civilizations. It was a necessary technique used to extend the shelf life of perishable ingredients, ensuring that people had access to food even during times of scarcity. One such method of preserving food is through the use of slaked lime and salt. This recipe, passed down by Mrs. M.

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Tongue Salad (Cold Dishes), (Ice Creams, Water Ices, Frozen Puddings)
Season crab flakes with salt, pepper and lemon juice, mix them with mayonnaise dressing, and serve on lettuce leaves, garnished with cress. One pint of flakes will serve six persons.

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To Make Sego-cream (), (Mrs. Mary Eales's Receipts)
Take two Spoonfuls of Sego, boil it in two Waters, straining the Water from it; then put to it half a Pint of Milk, boil it 'till 'tis very tender, and the Milk wasted; then put to it a Pint of Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs, (the White of but one) sweeten and boil it 'till it is thick.

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Almond Pudding, No. 2 (Passover Dishes), (The International Jewish Cook Book)
Almond pudding is a delightful dessert that has been enjoyed for centuries. Its rich, creamy texture and nutty flavor make it a favorite among dessert lovers. This almond pudding recipe, also known as Almond Pudding, No. 2, is a classic rendition that uses blanched almonds, eggs, cinnamon, and lemon rind to create a luscious and satisfying treat. Before we

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Almacks (Confectionary.), (The Lady's Own Cookery Book)
Take plums, or apricots, baking pears, and apples, of each a pound; slice the pears and apples, and open the plums; put them in layers in an earthen mug, and set it in a slow oven. When the fruit is soft, squeeze it through a colander; add a pound of sugar; place it on the fire, and let it simmer, till it will leave the pan clear. Then put it into an

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