Latest Additions

More recipes added every week!

Rice Bavarian, or Riz a l'Imperatrice

from The Century Cook Book (1901)

Tomato Salads

from The Century Cook Book (1901)

Lobster Chops

from The Century Cook Book (1901)

Essence of Game

from Domestic French Cookery (1836)

Cold Sauce for Fish

from Domestic French Cookery (1836)

Noyau

from Domestic French Cookery (1836)

Compote of Plums

from Hand-Book of Practical Cookery (1884)

Fish a la Bretonne

from Hand-Book of Practical Cookery (1884)

Garnish With Eggs

from Hand-Book of Practical Cookery (1884)

Puree with Carrots

from Hand-Book of Practical Cookery (1884)