Meals

Cream Filling (Puddings And Other Desserts), (The New Dr. Price Cookbook)
Cream Filling Recipe: History and Fun Facts: Cream filling is a popular ingredient used in various dessert recipes, including cakes, pastries, and pies. Its smooth and creamy texture makes it a delicious addition to any sweet treat. The origins of cream filling can be traced back many centuries, with variations of it being used in different cultures around

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Iceland-moss Jelly (), (Plain Cookery Book For The Working Classes)
Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is fa

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Coffee (Sandwiches And Drinks), (Cookery For Little Girls)
People have different ways of making coffee, but a very easy one is to measure out a tablespoonful of ground coffee for each cup desired, tie up in a square cheesecloth, and cover with an equal number of cups of boiling water. Set on the stove where it will keep just below the boiling point, for three minutes, then pour and serve with cream and sugar

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Sponge Cake. Mrs. P. O. Sharpless. (Cheese.), (Recipes Tried And True)
History of Sponge Cake: Sponge cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to the Renaissance period in Europe. The word "sponge" refers to the texture of the cake, which is light, airy, and spongy. The recipe for sponge cake has evolved over the years, with different variations and additions to enhance its

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Potato Croquettes. Mrs. F. W. Thomas. (Vegetables.), (Recipes Tried And True)
Potato Croquettes Recipe: Potato croquettes are a delicious and versatile dish that can be served as an appetizer, a side dish, or even as a main course. These crispy, golden-brown bites are made from mashed potatoes and are seasoned with a variety of spices and flavors. They are then coated in breadcrumbs and fried until they develop a satisfying crunch. W

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Eggs Benedict (Cooking Of Eggs), (Many Ways For Cooking Eggs)
History of Eggs Benedict: Eggs Benedict is a classic breakfast or brunch dish that has become a favorite for many people around the world. Although there are many variations and adaptations, the traditional Eggs Benedict recipe consists of an English muffin topped with a slice of ham or bacon, a poached egg, and a rich hollandaise sauce. This delicious comb

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Vegetable Soup (Soups.), (Cloud City Cook-book)
Boil a soup-bone all day in plenty of water; strain it, add a little salt, and let it stand until the next day. In the morning, boil steadily until about an hour before dinner, when season to taste, and add one large onion, part of a carrot, little cabbage, one tomato, part of a turnip, one potato, all chopped very fine.--Mrs. Hugh Parry. * * *

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Minuta Alla Visconti Chickens' Livers (Beef, Mutton, Veal, Lamb), (The Cook's Decameron: A Study In Taste)
Ingredients: Fowls' livers, eggs, cheese, butter, cream, cayenne pepper. Braize two fowls' livers in butter, then pound them up, and mix with a little cream, a tablespoonful of grated cheese and a dust of cayenne. Spread this rather thickly over small squares of toast, and keep them hot whilst you make a custard with half an ounce of butter, an eg

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Yeast (Bread), (The International Jewish Cook Book)
History of Yeast: Yeast is an essential ingredient in baking, and its use dates back thousands of years. The earliest recorded use of yeast in baking can be traced back to ancient Egypt, where Egyptians discovered the fermentation process by accident. They noticed that dough left out in the open would rise and become lighter and more flavorful. This discove

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Rump Of Beef With Onions (Meats And Vegetables.), (The Lady's Own Cookery Book)
Having extracted the bones, tie it compactly in a good shape, and stew it in a pan that will allow for fire at the top. Put in a pint of white wine, some good broth, a slice of veal, two of bacon, or ham, which is better, a large bunch of kitchen herbs, pepper and salt. When the beef is nearly half done, add a good quantity of onions. The beef being

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