Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Orleans Plum

This is a handsome fruit which takes its name from a district in France. It is not so good as it looks, but is more cultivated than even the greengage, which is both the most agreeable and the most wholesome of all the plums.

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← ORGEAT, SYRUP OF (for flavouring Sauces, Cream, etc.)ORLEANS PLUMS (to bottle for winter use) →