Full List of Recipes Page 3
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Stuffed Franks
The hot dog as we know it today emerged in the United States in the late 1800s, thanks to German immigrants.
Stuffed Mushrooms
This appetizer recipe comes from Simple French Cookery, published in 1958.
Shchi
This hearty soup features a rich broth made with beef simmered with vegetables like carrots and cabbage.
Chicken Cadillac
Party Eats, published in 1923, provides this creamy appetizer recipe that combines chicken, ham, and delicate asparagus.
Plum Pudding (II)
Plum pudding, often referred to as “figgy pudding” in Christmas carols, originated in medieval England.
Morels in Sour Cream
This rich side dish highlights the earthy flavor of fresh morel mushrooms.
Green Salad with Cucumber
Cookery provides a wide variety of even the simplest dishes so that home cooks can master the basics.
Cranberry Sherbet
Sherbet is a frozen dessert usually made with fruit purée, dairy (like milk or cream), egg whites or gelatin.
Apple and Tomato Salad
This refreshing salad combines the natural sweetness of crisp apple slices with the juicy tang of fresh tomatoes.
Stewed Mutton-Chops
The Economical Cook Book (1905) recommends this recipe for mutton chops; the term “lamb” is used loosely in the United States, and often refers to an adult sheep.