35819 results in British history after 1450
Suppers
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CHAPTER 5 - Creams, Jellies, Blancmanges, Trifles, Custards, Cheesecakes, Soufflés, Rice-Dishes, Sweetmeats, Preserves, Drops, Cakes, Bread
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Observations upon salt
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Frontmatter
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EXTRACTS FROM REVIEWS OF THE FIRST EDITION OF THE COOK AND HOUSEWIFE'S MANUAL
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ALMA MATER; OR, SEVEN YEARS AT THE UNIVERSITY OF CAMBRIDGE
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- Alma Mater
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INDEX
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Notices of the Provisions in Season in the different Months of the Year
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CHAPTER XV - ON THE REIGN OF WILLIAM III
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- The Constitutional History of England from the Accession of Henry VII to the Death of George II
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ENTREMETS OF VEGETABLES
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- The French Cook
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Sauces
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ADVERTISEMENT TO THE SECOND EDITION
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Compotes
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CHAPTER IV - ON THE LAWS OF ELIZABETH'S REIGN RESPECTING PROTESTANT NON-CONFORMIST
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CHAPTER 3 - National Dishes, Scottish, Irish, Welsh, German, and Oriental
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CHAPTER 5 - Broths, Soups, and Gravies
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Cakes
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PART III
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PREFACE
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Dejeuners à la Fourchette
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