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The Victorian World Fare Cookbook, Volume 4: Antique Recipes from Around the World (Victorian Cookery)

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Got a taste for history? Fancy the food of other lands? The Victorian World Fare Cookbook gives you both together. Every volume of this collection serves up dozens of different dishes from the savory to the sweet -- all kinds of foods from all kinds of places. And all the recipes are over 100 years old!
VOLUME 4 includes: Italian Beef Eggs in a Nest - English Chestnuts in a Box - Toad in a Hole - British Beefsteak & Kidney Pudding - Scottish Pease Pudding - Irish Meat & Potato Puffs - Boston Beef Pie w/Potato Crust - Boova Shenkel - New England Clam Pie (2 versions) - Crab Creole (2 recipes) - Lobster Française - Oyster Chartreuse - Baked Fish (5 recipes) - Baked Tongue (2 versions) - Hungarian Fried Noodles - German Boiled Noodles - Stewed Chicken (5 recipes) - Russian Stewed Duck - Magyar Stuffed Goose Neck - Vienna Dumplings - Messina Macaroni - Valencia Rice - Calcutta Coconut Rice - Rice Johnny Cake - Gries Torte (Farina Cake) - German Rye Bread Cake - Irish Oatmeal Bread - Arkansas Light Bread - St. Charles Indian Bread - Southern Fried Cornmeal Gems - Scandinavian Fried Fattigmand - East European Fried Cakes - Ashkenazi Chremslach - Ashkenazi Poppy Seed Torte - Viennese Almond Torte - French Almond Soup (1830s) - French Pineapple Bisque - Norwegian Sweet Soup - German Beer Soup - Bavarian Wine Soup - Rum Bavarois - Italian Coffee Cream - and Thé Polonaise.

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  • Publication Date: November 28, 2016
  • Text-to-Speech: Disabled
  • Lending: Disabled
  • Print Length: 20 Pages
  • File Size: 702 KB

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