The Six Chapters
Soups
73 recipes
Fish, Eggs, and Sauces
63 recipes
Meats and Entrees
110 recipes
Vegetables and Salads
53 recipes
Cakes, Puddings, and Pastry
144 recipes
Ices, Preserves, and Confections
35 recipes
By Country
England
68 recipes
France & Paris
77 recipes
Germany & Austria
36 recipes
Italy & Spain
21 recipes
Russia & the North
9 recipes
Switzerland & the Alps
4 recipes
The Wider World
5 recipes
Elsewhere on the Tour
258 recipes
Highlights
Claret Jelly
(England.) Melt 1 ounce gelatine in 1/2 pint of boiling water, add 1 quart of claret, 3/4 pound sugar, rind and juice of a lemon…
German Noodles
Mix 3 fresh eggs with as much flour as will make a stiff paste. Knead this well, using plenty of flour, until all moisture is…
Lettuce Salad
(Normandy.) Wash and pick 2 heads of salad lettuce. Dry the leaves, and tear them apart. Make a dressing of salt, pepper, yolk of…
Banbury Tarts
(England.) Banbury, of nursery fame, is celebrated for a certain kind of tart or turnover which its bakers have sold for many…
Richmond Eel Pie
(England.) Skin, clean, and cut up 2 large eels, wash and dry them and cook with 1 ounce of butter, 2 tablespoonfuls of chopped…
Frangipane
(Italy.) This is another custard, old and good. Beat 6 eggs very light, add 1 pint milk and 2 spoonfuls of flour. Cook it with…