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INDEX TO PETITS PROPOS CULINAIRES 1-55, RECIPES

 

RECIPES

agbalumo jam 28,38

adzhapsandali (eggplant stew) 16,20

albondigas de pescado (Spanish fish balls) 2,38

almond or pistachio paste (13th c) 7,21

almond pudding, Jewish 41,66

almond tart (17th & 18th c) 5,49
(19th c) 5,50

amaranth seed tamales 27,32

anchovies, pickle for 36,64

arkanj: bliny, Armenian style 30,38

arroz con pato (duckling with rice, from Peru) 1,22

artichoke pie (17th c) 19,39

asses milk (artificial) 52,32

ater (sugar syrup) 47,14

aubergine gratan 1,14

aubergines à l'Athénniene 9,11
Dursun 14,45
in Lent 9,12

Aunt Ella's cake 1,17

avocado sauce (Aztec) 21,55

aywa(1) murebassi (Turkish quince syrup) 24,14

azarole
cheese 48,35
jelly 48,35

ba saa 44,25

ba som 44,22

bàdingan tùrshussu (Turkish eggplant dish) 9,12

baked and basted rabbit 6,63

Bakewell pudding (19th c) 2,72
(15th c) 5,49-50

baklava 5,39

balk dolmas (Turkish stuffed mackerel) 5,39

ballotine of duck 8,34

batalia pie (17th c) 19,42

bau-bau (sago) 16,33

beancurd cakes 45,39

bekhi dulma (quince with nut filling) 16,21

bilberry or whortleberry soup 32,16

blackberry wine 9,39

boeuf à la mode (17th c) 4,14
(18th c) 1,65

to boil a ham (18th c) 1,66

boiled salt codfish 50,58

bois de Panama mousse, see natef

bottling tomatoes 3,27

botvinya 37,18

bouillabaisse 29,28,32

bozcochos con avellana (hazelnut cakes) 21,44

bread and milk, as made for papa 37,25

bread and milk, for a cold 37,25

bread of maize and beans (Aztec) 21,56

breaded fried mushrooms 31,46

buckwheat cornbread 19,25-6

bugg ale (17th c) 14,44

butter, to melt 16,10

cabbage soup with bread and sausage 23,37

cabbage with pork or bacon 23,37

calabazines rellenos 10,37

calentita 10,37

to candy flowers 20,64

capirotada 16,70

carp or tench pie (17th c) 19,44

carrot jam 37,67

carrot jam, Iranian 38,68

carrot pudding 16,11

cassava noodles 45,40

cepelinai (Lithuanian dumplings) 48,39

ceps in chilli (red) oil 26,20

chadron pie (17th c) 19,43

chalop (vegetables with yoghurt) 16,25

cheese cake (17th c) 19,41

cherry cream tarts 11,56

chicken in white broth with almonds (17th c) 1,51

chicken liver mousse 2,57

chicken mushroom in pig's caul 26,18

chicken steamed in bamboo 45,41

chicken wings with morels 26,19

chicken yassa (West Africa) 5,58

chicken 'fricacy' (17th c) 14,42

chocolate, to make (17th c) 14,53

Christians and Moors (beans with epazote) 34,48

Christmas cake 12,44

cider 9,41

civet de poulard 4,48

clarified butter (17th c) 19,42

cocido madrileno de luxe 18,28

cold paste (17th c) 19,36

compote of strawberries with almond milk 5,8

conserva di peperoni (preserved pimentoes) 6,10

cori (sago) 16,33

courgette bread 4,51

crag-stuffed orange 29,23

crayfish à la nage 1,63

crayfish bisque 1,61

crayfish mousse 1,62

crayfish salad 1,64

cream with ice for custards 3s,6

creamcheese - cheese in ice (18th c) 3s,5

crême brulée 31,61

crême d'artichauts à la noisette 8,62

crême de fraises 5,9

crumpets (17th c) 14,42

crystal shrimps Hong Kong style 13,47

curranty doo 44,28

custard 21,70

custards (17th c) 19,43

damson chutney 3,25

Daniel Webster's chowder 50,40

Davenport fowls 16,9

dolmades (Turkish/Swedish) 5,53

dou fu biang 45,39

doucette 5,48

dovga (meatballs with yoghurt) 16,21

'drunken' shrimp 13,47

duck terrines 7,28

Easter buns (Lebanese) 23,49

ecaldums de pollastre (chicken fricassée) 33,48

eel pie (17th c) 19,41

egg tart 5,48

eggs, minced with smetana and garlic in kvas 37,18

elder (udder) 26,63

elderberry ice cream 15,13

elderberry jam 7,56

elderblow fritters 15,12

elderflower cordial 7,56

elderflower vinegar 7,58

empanadillas de bonito o atún (pasties of bonito or tuna) 27,45

eringo-cream 52,31

estofinado (stockfish dish) 34,12

fagioli all'uccelletto (stewed beans) 24,42

farced veal roast 18,50

fettet betenjan (Lebanese meat dish) 23,43

figgy pudding 12,42

filets de sole Marguery 12,58

fish à la sikbaj 10,45

fish pudding 1,16

flathon (15th c) 5,47

flead cakes 45,22

florentine (17th c) 1,52

flour from seven 39,12

fougasse (a Languedoc pastry) 6,64

frake (Lebanese vegetarian dish) 23,45

fresh opoto preserve 28,38

fromage à l'anglaise (18th c) 2,32

fromage glacé (18th c) 2,30

funeral biscuits 18,13

funeral buns 18,10

galette des rois 27,13

gato (almond cake) 33,48

geed (penis of bull) 27,50

gefilte fish 11,31

glutinous rice 44,25

goose giblet pie (17th c) 19,41

goose or turkey pie, to season (17th c) 19,42

gooseberry cream 7,57

gratin of crayfish tails 1,61

grechaniki (pastries) with onions 16,23

Greek cake recipe 9,21

grilled kibbe (Lebanese meatballs) 23,51

guisadas (stewed eggs) 21,44

hare pie (17th c) 19,44

harico of mutton 45,21

haedropathic pudding 18,64

healthful pie crusts 24,37

herb pottage (17th c) 14,41

herissa (Lebanese meat broth) 23,47

heron 26,68-72

herring pie (17th c) 19,43-4

holvoitar with honey 16,23

hulluah 16,69

Hungarian paprika stew of mushrooms 31,46

ice cream (18th c) 1,12; 2,27; 3s

ice cream - white chocolate and white pepper 53,20

ijeje pickle 28,39

Iranian carrot jam 38,68

jambalaya, shrimp and ham 15,15

jareesh (meat with yoghurt) 18,58

jellied spiced elderberries 15,13

jelly
Charles Carter's Ribbon Jelly 54,35
Excellent Jelly for the Consumption 53,19
Gele of Flesshe 53,17
Gelyde de Chare 53,16
Mrs Elizabeth Cromwell's Excellent Jelly 53,18
Mrs Raffald's Fruit in Jelly 54,36
Queen Henrietta Maria's Piramidis Cream 53,19
rich claret jelly 53,18
Sir Walter Ffarington's Orange Jelly 54,37
spinach, eggs & bacon (all in sweet jelly) 54,36
Taillevent's Fish Jelly 53,15
Vyaunde Leche 53,15
White Leach 53,17

Jewish almond pudding 41,66

kahal (udder) 27,49

kapama (Bulgarian lamb dish) 1,58

kapama, winter (ditto, mutton) 1,59

kenker hurmurtasi (holy thistle root and eggs) 24,13

Kentish mushrooms 45,22

keripik tempe dan teri (Indonesian) 5,18

khanom phing 42,28

khanom tom 42,25

kibbeh nayyeh (Middle East lamb with burghul dish) 2,24

kishk 18,59

kofyas (boiled wheat) 9,62

kou zha 45,38

kovyrma palov (lamb and rice) 16,22

kruidmoes (Dutch barley groats dish) 12,17

kueh sagu (sago cake) 16,33

kulich 12,19

lace biscuits (17th c) 14,42

lamb pye (17th c) 19,38

lavendade 17,68

lebne 18,57

lombard pie (17th c) 19,40

Lucknow chatney 21,69

maamoul (Lebanese dessert) 23,47

mahdawieh (Lebanese dessert) 23,47

makshufa (13th c) 7,21

marinated pumpkin 32,16

marinated pumpkin 32,16

marmalade
(Hogarth's Recipe) 55,61
cumquat 18,39
pickled lime 18,38
pomelo or poor man orange 18,38

marmelada (quince preserve) 18,39

marmulade of quinces (1617) 18,39

mead 9,40

meat rassol'nik 16,25

mince pies 12,42

mince pyes (17th c) 19,38

minced eggs with smetana and garlic in kvas 37,18

minced pie 24,37

minestra di finocchio (a dish of fennel) 12,9

minestra d'erba brusca etc (a broth of sorrel, corage, etc) 12,9

mishmishiya (Arab meat stew) 6,27

mo ji zha 45,38

mole poblano de guajalote 3,36

Mongolian dish (meat and chickpea) 19,54

moussaka minceur 3,24

Mrs Berry's trifle 3,38

Mrs Jone's receipts 12,35

Mrs O.'s pumpkin pie 24,37

mulberry and almond #a dish 2,9

mum 22,60

mushrooms
breaded fried 31,46
Clusius' recipes 46,29-30
cooking, general 46,24
dock pudding 49,32-3
fricadellen (mushroom balls) 46,27
frying 46,25
mock pottage 46,26
pancakes 46,26
pie 46,26
pottage 46,27
roasting 46,25-6
stewing 46,25-6
'sweetbreads' 46,26

mushrooms, from Kent 45,22

mussels 'poulette' 11,46

mustard, Italian 46,27

mutton, harico of 45,21

mutton pie (17th c) 19,43

mutton pies (16th c) for to make 25,24

natef (bois de Panama mousse) 47,14

neige de fleur d'orange (17th c) 2,29

nishalla 48,14

oast cakes 45,22

oatcakes 1,17

oatmeal pudding 14,43

oil tea 45,34

Old Bodrow's shrimp and ham jambalaya 15,15

onion and pomegranate salad 16,24

onion cold tablets 21,34

orange cardamom biscuits 53,21

paltbread (black bread) 4,46

pancakes (17th c) 14,43

parsnip and mustard soup 8,33

passion fruit cake 10,29

paste for custards (17th c) 19,36

paste royal (17th c) 19,37

pâté (with blood) 4,48

pâté de campagne 7,27

patty pan paste (17th c) 19,44

pavo yerbanis (turkey) 27,33

pea pod (modelled in sugar) 21,35

peach, orange and walnut jam 3,28

pear varen'e (conserve) 16,16

pescado con cilantro (fish with coriander) 1,22

photographers' cheesecake 17,42

pickle for anchovies 36,64

pickle for sturgeon 36,64

to pickle samphire 15,43

to pickle walnuts (17th c) 14,44

pickled shad 11,16

pickled smelts 50,38

pigeon pye (17th c) 19,39

pinchos Morunos (skewed meat) 27,44

pispash 36,62

pitanga jam 28,37

pitanga sauce 28,37

pizze per Pasqua 4,33

plum pudding 12,42; 13,77

poffertjes 49,27-8

pork, Scimitar spiced 39,12

potaje de cilantro (16th c coriander recipes) 2,69

potato pye (17th c) 19,40

potatoes, boiled the Lancashire way 45,25

potted charr 17,20; 19,60

to preserve plums or gooseberries (17th c) 25,24

preserved pork belly cooked with sweet potatoes 45,38

preserved wardens 45,61

puff paste
13th c Arab 17,58
17th c 19,36

quail, quartet of, Harley cooked 39,10

quarter-deck fish chowder 50,39

queen of the night 22,18

rabatòn (gnocchi) 30,61

rattlesnake soup 52,24

razaki uzumu khoshabi (Turkish raisin dessert) 5,40

red cabbage in pseudo-Chinese style 6,64

red or burnt mujadara (Lebanese vegetarian dish) 23,46

red peppers, cooked on engine of Caterham Super Seven 39,12

reshouf (lentils with yoghurt) 18,58

rising paste (17th c) 19,36

riso ricco 6,14

roasted fish 45,39

rose petal conserve 20,63

rosquitos (Gibraltar pastries) 10,38

round pirog with mushrooms 37,12

rowan cheese 15,12

rutabiya (Arab lamb dish) 6,26

sago porridge soup 16,30

sagu ambon (sago) 16,34

sagu tumbu (sago) 16,33

St Patrick's soup (19th c) 13,64

salmon Tamworth Perry-Smith 39, 11

saltfish, to water large 36,64

sang fen diao 45,40

sankhaya 42,26

Sarah Ann Rowling's sefton or veal custard 22,60

sauce of chilis and tomatoes (Aztec) 21,55

sauce [for] lamprey (15th c) 2,67

sauerkraut with fish 8,40

Saunders' plum puding 23,14

sausages (17th c) 14,43

Schinckel's cooking powder 10,40

Scimitar spiced pork 39,12

scrambled eggs and epazote 34,48

sea pie 39,69

senoli (sago) 16,33

shad roasted on a board 11,13

sham chocolate (17th c) 14,53

sherbet 48,18; 19

shrimp rau ram 51,49

singing lilly 1,70

skyr 5,34

snail syrup 27,63

snow cream (18th c) 5,10

soles in red wine 11,44

solyanka 37,18

sopu with cucumbers/apples 16,18

sorbec 48,18

sorbec d'Alexandrie 48,18

soup base 1,16

soup of potatoes and meat 23,37

soup of salade 23,37

sour fish 44,22

sour ginger 44,25

spaghetti with chicken livers and lemon 6,11

Spanish omelette 27,44

spieced coffee 4,23

spring soup 27,57

stacked omelette 8,18

steamed glutinous rice-flour cakes with peanut stuffing 45,37

steamed pork with rice flour 45,38

stepony or raisin wine 48,19

steppony 48,18

stewed pears, Mrs Tidboald's 22,61

stewed Spanish potatoes 18,51

strawberry jam 5,11

striebeli(e) 15,75-6

strong beare (17th c) 14,44

stuffed braised pork shoulder 2,56

stuffed roast fish (8th c) 10,44

sturgeon, pickle for 36,64

sugar paste (17th c) 19,36

summer pudding of mulberries 2,8

svekol'nik (beet soup) 16,18

Swedish salted or spiced herrings 2,73

sweet chicken pye (17th c) 19,39

sweet lamb pye (17th c) 19,38

sweet potato fritters 4,56

sweet potatoes sauteed in butter 4,56

sweet-meat pudding (18th c) 5,49

Swiss pudding 16,11

syllabub
an excellent syllabub 53,42
lemon syllabub 53,43
plain syllabub 53,43
syllabub 53,43
syllabub from the cow 53,42
syllabub under the cow 53,44
syllabub whipt 53,44
whip for a trifle 53,44
whip syllabubs 53,44
a Worcestershire syllabub 53,42

tabbouleh 2,63; 7,66

taffety tarts (17th c) 14,43

tailor's delight 8,34

tamales toxcatl (amaranth seed tamales) 27,32

tapas 27,44-5

tarhana 18,59

tatar kulag (lamb in pastry) 18,60

telur dadar padang (Indonesian) 6,62

tempe goreng bacem (Indonesian) 6,62

Thai candle-scented cakes 42,28

Thai candle-scented custard 42,26

Thai candle-scented sweets 42,25

tomato and papaya pickle 28,39

tomato sauce and dry rice 6,14

tortilla Española, de patatas con cebolla 27,44

tourte de massepain à la glace 2,33

trabulsia (Lebanese fish dish) 23,42

trahana s kashkaval (pasta 'shreds' with cheese) 7,36

trifle (various) 50, 11-21; 51,32; 52,49

turkey in sauce of tomatillos with yerbanis 27,33

turnips or kohlrabi with sweet stuffing 32,16

udder 26,62; 27,49

ukha 37,18

vanilla cream caramels 6,66

vareno zheeto (boiled wheat) 1,55

venison, beef or mutton pasty (17th c) 19,37

vinegar cake 1,17

vinegar marinated fish 44,25

viper soup (various) 51,12-13

vivanda di silari (celery dish) 12,12

vivanda d'aventani (eggplant dish) 12,10

vzvar with onion 37,18

water ices 3s,8

water large saltfish, to 36,64

whitebeam cheese 15,12

whortleberry, see bilberry

wienerbrød 30,9

wild cherry brandy 15,13

wild fruit jellies 3,26; 15,11

winter quiche 10,20

yao celebration steamed rice 45,42

yau cha 45,34

yeil incir ekerleme (green fig sweetmeat) 24,13

Yoruba mushroom and meat stew 31,46

yue sheng 44,25

yule log 12,44

yule-doo 44,28

yuvarlama (Turkish lamb stew) 24,13

zha ngau 45,39

zucchi tenere (small marrows) 12,10

 

1. surely this should be "ayva" ?