Creams, Jellies and Cold Sweets
A B C D E F G I J L M N O P R S T V
A
B
C
D
E
F
- Four Cloves (One inch of Cinnamon)
- Four Cloves (Rind of six Lemons juice)
- Four Eggs (One small glass of Maraschino)
- Four Whites of Eggs (Half pound of Castor Sugar)
- Four Yolks of Eggs
- French Gelatine (Two Whites of Eggs whipped)
- French Gelatine (Two Whites of Eggs whipped) (II)
- French Gelatine (Whites and Shells of two Eggs)
- French Plums. Oranges
- Fruit Salad
G
I
- Iced Coffee
- Iced Soufflé with Maraschino
- Ingredients for the Pupils in
- Ingredients for the Pupils in (III)
- Italian Cream
J
L
M
N
O
P
R
S
- Sherry
- Six Savoys
- Six Tangerine Oranges
- Soufflé
- Soufflé Frappé à la Marguerite
- Strawberry Cream
- Strawberry Cream Ice
- Strawberry Fool
- Syrup for Cream Ices
T
- Three Eggs (II)
- Three Eggs (Ounces of Castor Sugar)
- Three Eggs (Three-quarters of an ounce)
- Tomato Water Ice
- Twelve Sponge Finger-biscuits
- Twelve Whites of Eggs
- Twenty White Peppercorns
- Two Bay-leaves (Rind and juice of one Lemon)
- Two Cloves (Eleven ounces of French Gela)
- Two Eggs (Ounces of Chocolate)
- Two Shalots (One sprig of Thyme)