Puddings & Desserts
A B C D E F G H I J K L M N O P Q R S T U V W Y Z
A
- Aarowroot to Thicken Sauces
- Abernethy Biscuits
- Acidulated Lemonade
- Agnew Pudding
- ALBERT PUDDING (another way)
- Ale Punch
- Ale Sangaree
- Almond and Orange Ice
- Almond Cheesecakes
- Almond Cream Ice
- Almond Custard
- Almond Darioles
- Almond Flummery
- Almond Fritters
- Almond Jelly
- Almond Meringues
- Almond Pastry
- Almond Souffles
- Alpha Rocks
- Amber Pudding
- Ambrose Pudding
- American Lemonade
- American Tea Punch
- American White Cake
- Angel Pudding
- Apple (swiss) Pudding
- Apple Batter Pudding
- Apple Birds' Nests
- Apple Calf's-Foot Jelly
- APPLE CHARLOTTE (another way)
- Apple Cheese and Cream
- Apple Creamed Tart
- APPLE DUMPLINGS (another way)
- Apple Dumplings, Baked
- Apple Fritters, Rich
- Apple Jelly
- Apple Mange
- APPLE PASTY (or TURNOVER)
- Apple Pie
- APPLE PUDDING, BAKED (another way)
- Apple Pudding, Baked, Rich
- Apple Pudding, Nottingham
- Apple Puffs
- Apple Punch
- Apple Snow with Sponge Cake
- Apple Solid
- Apple Souffle
- Apple Tansy
- Apple Tart or Cake
- Apple Tart, Open
- Apple Tart, Plain
- Apple Tart, Rich
- Apple Trifle
- APPLE WATER (another way)
- APPLES (a l'Adeline)
- APPLES (a la Marie)
- Apples and Pears, the Pips Of
- Apples in Pastry
- Apples with Custard, Pancake Of
- Apples, Frosted
- Apples, Stewed
- APRICOT CHARLOTTE (another way)
- Apricot Custard
- Apricot Ice Cream
- APRICOT ICE CREAM (another way)
- Apricot Pie
- Apricot Tart, Green
- Apricots (tinned) with Cream
- Apricots with Bavarian Blanc-Mange
- Apricots, Flanc Of
- Arrowroot Biscuits
- Arrowroot Cream
- Arrowroot Pudding
- Arrowroot Sauce
- Arrowroot, Nourishing, for Invalids and Sick Children
- Arrowroot, to Prepare
- ASPIC JELLY (a quick way of making)
- Aspic Jelly for Garnishing
- Aunt Alice's Pudding
- Aunt Mary's Pudding
- Aunt Susie's Pudding
B
- Bake, To
- Bakewell Pudding, Rich
- Banana and Orange Pudding
- Banana Cream
- Banana Cream Ice
- Banana Salad
- Banana Trifle
- Bananas with Cream
- Barberry Cream
- Bath Cream Cheese
- Bay Leaves
- BEEF PATTIES (another way)
- Beef, Yorkshire Pudding For
- BEER SOUP (German method)
- Bermuda Witches
- Black Cap Pudding
- Black Currant Jelly
- Black Currant Pudding
- Black Currant Tart
- Blackberry and Apple Fool
- Blackberry Jelly
- BLANCMANGE (another way)
- Blancmange, Rice
- Boar's Head Sauce
- Bohemian Ice Cream
- Bread and Butter Fritters
- Bread and Butter Pudding
- Bread Custard Pudding
- BREAD JELLY (for Invalids)
- Bread Omelet
- Bread, Broken, Pudding
- Breakfast Biscuits
- Brown Sauce
- Bun Pudding
- Butter Scones
- Butter, Creamed
- BUTTER, MELTED (another way)
C
- Cabinet Pudding, Rich
- Cafe Noir
- Caledonian Cream
- Canadian Cobbler
- Champagne Cup
- Charlotte
- CHARLOTTE (a la St. Denis)
- Charlotte Prussienne
- Charlotte Russe
- Cheese Croquettes
- Cheese Pastry, Ramequins Of
- Cheese Patties
- CHEESE PUDDING (another way)
- Cheese, Cream
- CHEESE, WITH MACARONI (another way)
- CHEESE, WITH MACARONI (another way)
- Cheesecakes, Apple
- Cheesecakes, Chester
- Cheesecakes, Lemon
- Cheesecakes, Winter
- CHERRY BRANDY (to be made in July or August)
- Cherry Cake
- Cherry Jelly in Moulds
- Cherry Pie
- Cherry Pudding, Baked
- Cherry Tart
- Chichester Pudding
- Chocolate Cakes
- Chocolate Cannelons
- Chocolate Cream
- Chocolate Custard
- Chocolate Ice Cream
- Chocolate Tarts
- Christmas Cake
- CHRISTMAS CAKE (another way)
- Christmas Plum Pudding
- Christopher North's Sauce for Meat or Gravy
- Cinnamon Ice Cream
- Citron and Almond Pudding
- Citron Cake
- Citron Pudding
- Claret Puffs
- Cochineal Colouring
- Cocoa-Nut Milk Flavour
- Cocoa-Nut Pound-Cake
- Cocoa-Nut Sauce
- Coffee Cream
- Coffee, Essence of, to Prepare
- Coffee, Ice Cream
- COLLEGE PUDDINGS, BAKED (small)
- Compotcs, Syrup For
- Conger Eel Pie
- COOL CUP (another way)
- CORN-FLOUR (for Children)
- Corn-Flour Cream
- Corn-Flour Custard Pudding
- Corn-Flour Fruit Pie
- Corn-Flour Fruit Pudding
- Corn-Flour Jelly
- Corn-Flour Pudding
- Corn-Flour Sponge Cake
- Corn-Meal Cake
- COTTAGE PLUM PUDDING (another way)
- Cowslip Pudding
- Crab Apples, Siberian, Jelly
- Crab Sauce
- Cranberry Jelly
- Cranberry Tart
- Cream
- CREAM (a la Parisienne)
- CREAM (a la Valois)
- CREAM BISCUITS (flavoured with Lemon)
- Cream Cake
- Cream Crust
- Cream Fritters
- Cream of Tartar Cake
- Cream of Tartar, to Drink
- Cream Pancakes
- Cream Pudding, Rich
- Cream Sauce
- Cream Toasts
- Cream, Apple Pie
- Cream, Caramel
- Cream, Clottfd
- Cream, Italian
- Cream, Lemon
- CREAM, LEMON (another way)
- Cream, Neapolitan
- Cream, Patissiere
- Cream, Rice
- Cream, Sherry
- Cream, Vanilla
- Cream, Whipped
- Cream, Whipped, with Chocolate
- Cream, Whipped, with Liqueur
- Cream, Whipped, with Vanilla
- Creamed Tartlets
- Croquant Paste
- Crullers
- Crumpet and Muffin Pudding
- Crust, Lard
- Cup Pudding
- Cup Puddings
- Curacoa Sauce
- Curd Cheesecakes
- Curd Fritters
- Curd Pudding
- Curds and Cream
- Currant and Raspberry Tart
- Currant Champagne
- Currant Cream Ice
- CURRANT CREAM, RED (another way)
- Currant Fool
- Currant Jelly, Black
- Currant Jelly, Red
- Currant Jelly, White
- Currant Paste
- Currant Salad
- Currants, Iced
- Custard
- CUSTARD (a la Reine)
- Custard Baked in a Crust
- Custard Ice Cream
- Custard Mould
- Custard Pudding, Baked
- Custard Pudding, Boiled
- Custard Tartlets
- Custard, Boiled
- Custard, Cherry
- Custard, Excellent
- Cutlets, Sauce For
D
- Dagmar Fritters
- Damson Tart
- Damsons, Bottled
- Darioles
- DARIOLES (a la Duchesse)
- Dessert Biscuits
- Dessert Cakes
- Devil Gravy
- Devonshire Brandy Pudding
- Devonshire Cake
- Devonshire Clotted Cream
- Devonshire Junket
- Devonshire Syllabub
- Dumplings, Norfolk
- Dumplings, Steamed
- Dundee Cake
- Dutch Cream
- Dutch Custard
- Dutch Sauce
E
- Egg and Brandy Cream
- Egg Cordial
- Egg Souffle, with Cheese
- EGGS (a la Creme)
- EGGS (a la Suisse)
- Eggs and Milk
- EGGS AND PARMESAN (a la Lorraine)
- Eggs, Blancmange Of
- Eggs, Poached, with Cream
- Eggs, Savoury, and Cheese
F
- Fairy Fancies
- Fanchonettes
- Fennel Sauce
- Fig Fritters
- Finger Pudding
- Fish Omelet
- Flemish Cream
- Floating Island
- Flummery
- Fondant, for Masking Cakes, Etc
- Forcemeat for Pigeons
- Forcemeat, Almond
- Four-Fruit Jelly
- French Pancakes
- French Plum Pudding
- French Souffle
- FRITTERS (plain)
- Fromage Cuit
- Fruit Cake
- Fruit Cream for Tarts
- Fruit Drink
- Fruit Fritters, Batter For
- FRUIT FRITTERS, BATTER FOR (another and richer way)
- FRUIT PIE (for invalids)
- FRUIT, COMPOTE OF (a la Genoese)
- Fruit, Lemon, in Cream
- Fruit, Macedoine Of
- Fruit, Stewed
- Fruits, Tinned
- Frumenty
G
- GALA PUDDING (sometimes called General Satisfaction Pudding)
- Garnish, Fried Bread For
- Gateau D'Epice, or French Gingerbread
- Gelatine Jelly
- Geneva Buns
- GENEVA WAFERS (a pretty dish for a juvenile party)
- German Biscuits
- German Cakes
- German Cream
- German Pudding Sauce
- German Puffs, Almond
- GIN SLING (an American drink)
- Ginger and Bread Pudding
- Ginger Cakes
- Ginger Cream
- Ginger Cream Ice
- Ginger Preserved
- Ginger Puffs
- Ginger Snaps
- Ginger-Beer
- GINGERBREAD (a la Soyer)
- Gingerbread Nuts
- Gingerbread, Hunters'
- Gingerbread, Imperial
- Girdle Cake
- Glace Napolitain
- Glove Cakes
- Godiveau Raised Pie
- GOOSEBERRY JAM, RED (another way)
- Gooseberry Jelly
- Gooseberry Jelly, Green
- GOOSEBERRY SOUFFLE (a pretty supper dish)
- Gooseberry Tart
- Grape
- Gravy for Hare
- Griddle Cake, American
- Grillon Sauce
- GROUND RICE PUDDING (rich)
- Ground Rice Souffle
- Guernsey Cake
H
- Haddock, Cold
- HAMPSHIRE PUDDING (sometimes called Hertfordshire Pudding)
- Hanover Buns
- Hare, Sauce For
- Hare, Wine Sauce For
- HARROGATE PUDDING (sometimes called Warwickshire Pudding)
- Hartshorn Jelly
- Hasty Pudding, or Farmer's Rice
- Hearts, Sheep's, with Batter Pudding
- Her Majesty's Pudding
- Herb Klosse, or Forcemeat Balls
- HERB OMELET (omelette aux Fines Herbes)
- HIDE-AND-SEEK PUDDING (to be eaten co'd)
- Hock Cup
- Holstein Cream
- Hominy, Fried
- Honey Cake
- Honeycomb Cream
- Housewife's Cream
I
- Ice Colour
- Ice, Mock
- Ice, Preservation and Cutting Of
- Iced Pudding
- Ices
- Ices, Sugar Clarified For
- Icing for Fruit Pies and Tarts
- Icing, Vienna
- Imperial Cream
- Imperial Drink
- Imperial Gingerbread
- Indian Fritters
- Indian Meal Fritters
- Indian Meal Pudding
- INDIAN PUDDING (another way)
- INDIAN PUDDING (another way)
- Irish Cake
- Irish Pancakes
- IRISH PANCAKES (another way)
- Irish Puffs
- Irish Rock
- Irish Seed Cake
- ISINGLASS JELLY (Invalid Cookery)
- Isinglass Jelly, Cranberry
- Italian Cream
- ITALIAN CREAM (another way)
- Italian Jelly
- Italian Pudding
- IVORY JELLY (Invalid Cookery)
J
- Jam Puffs, or Turnovers
- Jam Sandwiches
- Jam Tart, Open
- Jam Tarts
- Jejune Pudding
- JELLY (a la Bacchante)
- JELLY BREAD (Invalid Cookery)
- JELLY FOR THE SICK (Invalid Cookery)
- Jelly Pudding
- Jelly, Bottled, to Mould
- Jelly, Cream
- Jelly, Fancy
- Jelly, French
- Jelly, Liqueur
- Jelly, Whipped
- Jelly, with Whipped Cream
- Jelly-Bags
- Jelly-Custard Tartlets
- Josephine Cake
- Julep, Pineapple
- Junior United Pudding
- Junket
K
L
- Lady Abbess' Pudding
- Ladywell Pudding
- Lamprey Pie
- Langues De Chat Biscuits
- Lard and Butter Pastry
- Larks in Batter Pudding
- Laver, to Dress
- Leamington Pudding
- Leeks, Flemish
- LEMON BLANCMANGE (another way)
- Lemon Bread Pudding, Baked
- Lemon Cake, Rich
- Lemon Cheesecakes
- Lemon Cream
- Lemon Cream Sponge
- Lemon Creams
- Lemon Curd Pudding
- Lemon Custard
- Lemon Custard, or Creams Without Eggs
- Lemon Honeycomb
- Lemon Ice Cream
- Lemon Pudding, Baked
- LEMON PUDDING, BAKED (another and a richer way)
- Lemon Rings
- Lemon Syllabub
- Lemon Turnovers
- Lemon Whip
- Lemon, Solid
- Lime Cream
- Lime Jelly
- Little Mary's Cup Puddings
- Loaf Cake, for Luncheon, Etc
- LOBSTER CUTLETS (another way)
- Lobster, Sauce Piquant For
- Lord Mayor's Trifle
M
- MACARONI (a la Creme)
- MACARONI (a la Reine)
- MACARONI (au Vin)
- Macaroni Custard
- Macaroni Pudding, Plain
- Macaroon Biscuits
- Macaroon Pudding
- Macaroon Souffle
- Macedoine of Fruits in Jelly
- MACKEREL, FILLETS OF, STEWED (another way)
- Madeira Cake
- Madeleine Cakes
- Magdalen Cake
- MAIDS OF HONOUR (another way)
- Malvern Pudding
- Maraschino Ice Cream
- Marble Jelly
- Marchioness Pudding
- Marlborough Pudding
- MAYONNAISE (a la Gelee)
- MEAL PUDDING (American)
- Meal Puddings, in Skins
- Medlar Jelly
- Melon
- Melon Water Ice
- Meringue of Rice
- Middleton Pudding
- Milanese Ice Cream
- MILK PORRIDGE (another way)
- Milk Scones
- Milk Whey, Clarified
- Milk, Condensed
- Milk, Keeping in Summer of Cream Or
- Mille Fruit Ice-Cream
- Mint Julep, American
- MINT, JULEP, AMERICAN (another way)
- Modena Cake
- Montrose Cakes
- Moselle Cup
- Moulds, to Use
- Mousses
- Mulberry Juice
- Mulberry Snow Cream
- Mustard Sauce
- Mutton Rechauffe
N
- Neapolitan Custard Pudding
- Neapolitan Ices
- Nectarine Jelly
- New England Pancakes
- Newcastle Pudding
- Nonesuch Pudding
- Norwegian Puddings
- Nottingham Pudding
- NOUGATS (a la Francaise)
- Nouilles Pudding
- Nouilles Turnovers
- NOUILLES, FRITTERS OF (delicious eaten cold)
- Noyeau Cream
- Noyeau Ice Creams
- Noyeau Jelly
- Noyeau Jelly, with Almonds
- Nuns' Cake
O
- Oatmeal Bannocks
- Olives
- Omelet Souffle
- Omelet, Sweet
- Omelet, with Cheese, Baked
- Orange and Banana Pudding
- Orange and Banana Salad
- Orange and Lemon Candied Rings for Garnishing
- Orange Biscuits
- Orange Cheeseckaes
- Orange Custard
- ORANGE CUSTARD (another way)
- Orange Fool
- Orange Fritters
- Orange Jelly
- Orange Marmalade Pudding Made with Bread
- Orange Marmalade Pudding, Baked
- ORANGE PUDDING (another way)
- Orange Salad
- ORANGE SOUFFLE (another way)
- ORANGE, ISINGLASS JELLY (to mould with Oranges)
- Orange-Apple Jelly
- Orange-Water Ice
- Oranges Filled with Jelly
- Orleans Pudding
- Oxford Pudding
P
- Padeia Cake
- Palace Cream
- Panachee Jelly
- Pancakes
- PANCAKES (another way)
- Pancakes, Irish
- Pancakes, New England
- Pancakes, Polish
- Pancakes, Queen Of
- Pancakes, Rice
- Pancakes, Windsor
- Pancakes, Without Eggs or Milk
- Parmesan Cheese Straws
- Parson's Pudding
- Paste for Meat or Fruit Pies, Etc
- Paste, Biscuit
- Paste, Rich Cream, for Tarts
- Paste, Scraps of, How to Use
- Pastry
- Pastry Sandwiches
- Pastry, Almond
- Pastry, Iced
- Pasty of Fresh or Preserved Fruit
- PEACH CREAM ICE (another way)
- Peach Pie
- Pear Fritters
- Pear Tart
- Pears, Meringue Of
- Peasant's Pudding
- Perigord Pie
- Pheasant's Legs, Devilled
- Pig's Head, Piquant
- Pike, White Sauce For
- Pineapple Creams Served in Glasses
- Pineapple Glace for Dessert
- Pineapple Ice Cream
- Pineapple Souffle
- Pinner Tart
- Pippins, Normandy, Dried
- Pistachio Cream
- PLOVERS' EGG SALAD (a la Chartreuse)
- PLUM CAKE (another way)
- Plum Cake, Plain, for Family Use
- Plum Cake, Rich
- Plum Jelly
- Plum Pudding, Sauce For
- Plum Tart
- Plums, Compote Of
- Polish Fritters
- Polish Tartlets
- Poor Curate's Pudding
- Poor Knight's Pudding
- Pork Black Puddings
- PORK, CHINE OF (another way)
- Port Flip
- Portuguese Apple Pie
- Portuguese Cakes
- Portuguese Pudding
- Posset, Sack
- POTAGE (a la Xavier)
- Potato Flour Scuffle
- POTATO KLOSSE, SWEET (a German dish)
- Poultry, Forcemeat Of
- Pound Cake
- Powders, Lemonade
- Preserved Fruit in Pastry
- PRESERVED FRUIT, OMELET OF (a French recipe)
- Princes' Pudding
- Prune Roly-Poly Pudding
- Pudding Sauces, Sweet
- Puddings
- Puddings for Invalids
- Puff Puddings
- Puff-Paste Patties, or Small Vol-Au-Vents
- Puffed Egg Toast
- Puffed Eggs
- PUFFETS, AMERICAN (for breakfast)
- PUNCH (a la Romaine, Iced)
- PUNCH (a la Victoria)
- Punch, for Hot Weather
Q
- Quaking Pudding
- Queen Adelaide's Pudding
- Queen Cakes
- QUEEN CAKES (another way)
- QUEEN CAKES (another way)
- Queen Mab's Pudding
- Queen's Custard
- Queen's Drops
- Queen's Tea Cakes
- Quenelles for White and Clear Soups
- Quince
- Quince Custard
- QUINCE JELLY (another way)
- QUINCE JELLY (another way)
- QUINCE JUICE (another way)
- Quince Kernels
- Quince Pie
R
- Radical Pudding
- Raised Pies, to Form
- Raisin Cake
- Ramakins Pastry
- Ramakins, with Ale or Wine
- Raspberry and Cream Tart
- RASPBERRY CREAM (another way)
- RASPBERRY CREAM (another way)
- Raspberry Cream Ice
- Raspberry Cream Pudding
- Raspberry Creams Without Milk or Cream
- Raspberry Fool
- Raspberry Fritters
- Raspberry Ice
- Raspberry Omelet
- Raspberry Pudding, Baked
- Raspberry Pudding, Rich
- Raspberry Sauce
- Raspberry Sponge
- Raspberry Tart
- Raspberry Vinegar
- Raspberry Water Ice
- Ratafia Biscuits
- Ratafia Cheese-Cakes
- Ratafia Cream
- Ratafia Cream, Moulded
- Ratafia Ice-Cream
- Ratafia Pudding, Baked
- RATAFIA PUDDING, BAKED (another way)
- RATAFIA PUDDING, BOILED (another way)
- Ratafia Sauce, for Sweet Puddings
- Ravigote Sauce, for Meat and Poultry of Various Kinds
- Record Cakes
- Red Currant
- Red Currant and Raspberry Pudding
- Red Currant and Raspberry Tart
- Red Currant Sauce
- Red Currant Solid
- Red Wine Custard
- Refrigerator, Food
- Regent's Sauce, for Sweet Puddings
- Remoulade, Indian
- Rhubarb and Bread Pudding
- Rhubarb Soup, Sweet
- Rhubarb Turnovers
- Riband Blancmange
- Ribbon Cake
- RICE (a la Trinidad)
- Rice and Apple Pudding
- Rice and Ginger Fritters
- Rice and Tapioca Pudding
- Rice Biscuits
- RICE BLANCMANGE (a German recipe)
- Rice Cakes, Rich
- Rice Cakes, Small
- Rice Cassolettes
- Rice Cheesecakes
- Rice Croquettes
- Rice Fritters
- RICE GRATIN (M. Ude's recipe)
- Rice Jelly
- Rice Mould
- RICE MOULD (another way)
- Rice Omelet
- Rice Pancakes
- Rice Pudding
- RICE PUDDING (French method)
- Rice Pudding, Boiled, Cheap
- Rice Pudding, Iced
- Rice Pudding, Rich
- Rice Solid
- Rice Souffle
- Rice Tart
- Rice, Border Of
- RICE, GATEAU OF (rice cake)
- Rice-Flour Bread
- Rock Cream
- Rolls, Cream of Tartar
- Rolls, Geneva
- Rose Meringues
- Roseneath Puddings
- Rout Cakes
- Royal Cream Pie
- Rum Blancmange
- Rum Cake
- Rum Jelly
- Rumford's Plain Indian Pudding
- Rusk Pudding
- Rusks, with Jam
- Russian Charlotte
- Russian Jelly
- Rye Drop Cakes
S
- Sabotiere
- Sack Cream
- SACK POSSET (Sir Walter Raleigh's recipe)
- Sago Jelly
- Sago Pudding, Red
- Salad Dressing Without Oil
- SALLYLUNNS (Careme's recipe)
- Saratoga Cocktail
- Saucer Cake
- Sauces, to Thicken
- Savoury Batter Puddings
- Savoury Cake
- Savoury Toasts
- Savoy Cakes
- Saxon Pudding
- Scones, Barley-Meal
- Scones, Indian Meal and Flour
- Scones, Wheaten Meal
- Scotch Cake
- Seed Biscuits
- Seed Cake, Family, Made from Dough
- Seed Cake, Rich
- Seed Cakes, Superior
- SHEEP'S BRAINS, STEWED (a good breakfast or side dish)
- Sheep's Trotters, Jelly From
- Sherbet Cream
- Sherry Cobbler
- Short Cakes
- Short Crust, a Substitute for Puff-Paste
- Short Paste Cake
- SHREWSBURY CAKES (another way)
- SHREWSBURY CAKES (another way)
- Silver Jelly
- Simple Cakes
- Sippets, Superlative
- Snow Cake
- Snow Cheese
- Snow Custard
- Snowball Fritters
- SODA BREAD (another way)
- Sole, Fillets of, Vol-Au-Vent Of
- Solid Cream
- Solid Raspberry
- Solid Ratafia
- Sorbet of Kirschenwasser
- Souffle
- Souffle Dish
- Souffle, Coffee
- Souffle, Cream
- Souffle, Orange-Flower
- Souffle, Ramequins
- Souse Pudding
- Spanish Cream
- Spanish Fritters
- Spanish Pudding
- Spinach Cream
- Sponge Biscuits
- SPONGECAKE (a German recipe)
- Spongecakes and Cream
- Spongecakes, with Apple Snow
- Staffordshire Syllabub
- Stone Cream
- Strawberries, Preserved
- Strawberry and Custard Pudding
- Strawberry Blancmange
- Strawberry Chartreuse
- Strawberry Hydropathic Pudding
- Strawberry Ice and Vanilla Ice in One Mould
- Strawberry Ice Made with Jam
- Strawberry Salad
- Strawberry Solid
- Strawberry Souffle
- Strawberry Tartlets
- Sugar Biscuits
- Sugar Cakes
- Sugar for Puddings
- Sultana Raisins
- Summer Fruit Salad
- Sussex Whips
- Sweet Sauce, for Puddings
- Swiss Pudding, Plain
- Swiss Trifle
- Syllabubs
- Syllabubs That Will Keep a Week or Ten Days
- Syllabubs Under the Cow
- Syllabubs, Simple
- Syllabubs, Solid
- Syllabubs, Whipped
- Syrup and Wine Sauce for Rich Sweet Puddings
- Syrup for Compotes
T
- Tapioca Conserve
- Tart, My Lady's
- Tartlets
- TARTLETS (another way)
- Tartlets, Orange
- Tartlets, to Ornament
- Tarts, Sugar Icing For
- Tea-Cakes, Royal
- Tench Pie
- Timbale, for Macaroni, Etc
- Tiverton Pudding
- Toad in the Hole
- Treacle Cheesecakes
- Trifle
- TRIFLE (another way)
- TRIFLE (another way)
- Trifle, an Elegant
- Trifle, Apple
- Trifle, Gooseberry
- Trifle, Swiss
- Turnovers
- Twelfth Cake
U
V
- Vacherin for Sweet Creams
- Vanilla
- Vanilla and Currant Bombe
- Vanilla Custard
- Vanilla Custard Pudding
- Vanilla Sauce, for Sweet Puddings
- Veal, Vol-Au-Vent Of
- VELVET CREAM (another way)
- VELVET CREAM (another way)
- Venetian Fritters
- Venetian Pudding
- Vermicelli Porridge
- Vice-Chancellor's Pudding
- Victoria Biscuits
- Victoria Buns
- Victoria Cake
- Victoria Sandwiches, Sweet
- Victoria Sauce for Sweet Puddings
- Vinegar, Strengthened
- Virginia Pudding
- Vol-Au-Vents, Green Gooseberry
- Vol-Au-Vents, Small
W
- Wafer Biscuits
- Wafer Puddings
- Wafers, Fruit, for Dessert
- Wafers, Geneva
- Wafers, with Jelly
- Waffles
- WAFFLES (a Danish recipe)
- Walnut Cakes
- Washington Cake
- Water Ices
- Water, Cherry
- Webster Cakes
- Welsh Rarebit
- West Indian Pudding
- West Riding Pudding
- Wheatmeal Scones
- WHIPPED CREAM (a French recipe)
- Whipped Cream, Lemon
- Whipped Jelly
- Whipped Strawberries and Cream
- Whipped Syllabubs
- Whips
- White Cake
- White Cup Cakes
- Wholesome-Fare Pudding
- Wilberforce Pudding
- Windsor Syllabub
- Wine Biscuits
- Wine Sauce, Red
- Winter Jelly, Mosaic
- WOOD-HENS (Russian fashion)
- Wreaths
- Wyvern Puddings
Y
- Yankee Cakes
- Yankee Pudding Sauce, for Pancakes and Light Puddings
- YEAST DUMPLING (a German recipe)
- Yellow Colouring
- Yorkshire Pudding