Book contents
- Frontmatter
- Contents
- INTRODUCTION
- Letter No. I
- Letter No. II
- Breakfasts
- First Series of Receipts
- Letter No. III
- Early Luncheons
- The Nursery Dinner
- Comforts for Invalids
- Puddings for Invalids
- Poultry for Invalids
- Culinary Correspondence
- Letter No. VII
- Letter No. VIII
- Letter No. IX
- Letter No. X
- Letter No. XI
- Roasting, Baking
- Sauces
- Soups
- Fish
- Fish Sauces
- Removes
- Letter No. XII
- Poultry
- Flancs
- Entrées, or Made Dishes
- Letter No. XIII
- Letter No. XIV
- Dishes with the Remains of Lamb
- Eggs
- Garniture for Omelettes
- Entrées of Game
- Roasts—Second Course
- Savoury Dishes
- Letter No. XV
- Shell-fish
- Vegetables
- Of different sorts of Pastry
- Jellies
- Puddings in Moulds
- Puddings boiled in Cloths
- Plain Baked Puddings in Dishes
- Removes—Second Course
- Soufflé
- Dessert
- Compote
- Compotes of Fruit simplified
- Salads of various Fruits
- Letter No. XVII
- Letter No. XVIII
- Letter No. XIX
- Beverages for Evening Parties
- Letter No. XX
- Letter No. XXI
- Conversation on Household Affairs
- Bills of Fare
- Letter No. XXII—A New Aliment
- Carving
- Letter No. XXIII.—The Septuagenarian Epicure
- Index
- Addenda—Soyer's Anti-Cholera Diet, Sauces, and Nectar
Plain Baked Puddings in Dishes
Published online by Cambridge University Press: 05 October 2014
- Frontmatter
- Contents
- INTRODUCTION
- Letter No. I
- Letter No. II
- Breakfasts
- First Series of Receipts
- Letter No. III
- Early Luncheons
- The Nursery Dinner
- Comforts for Invalids
- Puddings for Invalids
- Poultry for Invalids
- Culinary Correspondence
- Letter No. VII
- Letter No. VIII
- Letter No. IX
- Letter No. X
- Letter No. XI
- Roasting, Baking
- Sauces
- Soups
- Fish
- Fish Sauces
- Removes
- Letter No. XII
- Poultry
- Flancs
- Entrées, or Made Dishes
- Letter No. XIII
- Letter No. XIV
- Dishes with the Remains of Lamb
- Eggs
- Garniture for Omelettes
- Entrées of Game
- Roasts—Second Course
- Savoury Dishes
- Letter No. XV
- Shell-fish
- Vegetables
- Of different sorts of Pastry
- Jellies
- Puddings in Moulds
- Puddings boiled in Cloths
- Plain Baked Puddings in Dishes
- Removes—Second Course
- Soufflé
- Dessert
- Compote
- Compotes of Fruit simplified
- Salads of various Fruits
- Letter No. XVII
- Letter No. XVIII
- Letter No. XIX
- Beverages for Evening Parties
- Letter No. XX
- Letter No. XXI
- Conversation on Household Affairs
- Bills of Fare
- Letter No. XXII—A New Aliment
- Carving
- Letter No. XXIII.—The Septuagenarian Epicure
- Index
- Addenda—Soyer's Anti-Cholera Diet, Sauces, and Nectar
Summary
- Type
- Chapter
- Information
- The Modern Housewife or MénagèreComprising Nearly One Thousand Receipts for the Economic and Judicious Preparation of Every Meal of the Day, pp. 351 - 353Publisher: Cambridge University PressPrint publication year: 2013