The Jewish Manual
Anonymous, 1846
306 recipes
- A Bola d'Hispaniola
- A Brown Fricassee
- A Cake Without Butter
- A Cassereet, an East India Dish
- A Cherry Batter Pudding
- A Common Cake
- A Delicate Receipt for Roast Mutton
- A Dutch Fricandelle
- A Fine Fish Sauce
- A Fine Receipt for a Savoury Omelette
- A Fine Sauce for Roast Mutton
- A Fine Sauce for Steaks
- A Fine Vegetable or French Soup
- A Fish Sauce Without Butter
- A Fondu
- A Good Gravy for Roast Fowls
- A Harricot
- A Juditha
- A Luction, or a Rachael
- A Nice Breakfast Cake
- A Nice Method of Dressing Fowl and Sweetbread
- A Nice Receipt for Shoulder of Lamb
- A Nice Rice Pudding for Children
- A Nice Sauce to Throw Over Broiled Meats
- A Nice Way of Dressing Red Herrings
- A Plain Bola
- A Plain Cake
- A Plain Soufflé
- A Pound Cake
- A Rich Bread and Butter Pudding
- A Rich Brown Gravy
- A Savoury Pie for Persons of Delicate Digestion
- A Savoury Way of Roasting a Fowl
- A Simple Stewed Steak
- A Simple Way of Dressing Mutton
- A Simple White Soup
- A Soufle
- A Spring Dish
- A Still More Simple One, and Quickly Made
- A Superior Forcemeat for Risoles, Fritters, and Savoury Meat Balls
- A Superior Receipt for Passover Fritters
- A Superior Receipt for Stewed Carp
- A Sweet Omelet
- A Very Fine Savoury Pie
- A White Fricandeau of Veal
- Alamode Beef, or Sour Meat
- Almond Paste
- Almond Rice
- Almond Tea-Cakes
- Amnastich
- An Easy Trifle
- An Old Way of Pickling Cucumbers
- Another Sort
- Another Sort
- Apple Charlotte
- Apple Jelly
- Apple Sauce for Goose
- Asparagus Sauce, to Serve with Lamb Chops
- Asparagus Soup
- Baked Haddock
- Baked Mackerel with Vinegar
- Baked Pears
- Baked Suet Pudding
- Barley Jelly
- Barley Soup
- Batter Pudding
- Beef and Beans
- Beef Collops
- Beef Dripping Paste
- Beef Ragout
- Beef Tea
- Beef with Celery, and White Beans and Peas
- Blancmange
- Blanquette of Veal
- Boiled Custard
- Bola d'Amor
- Bola Toledo
- Brandied Cherries
- Bread Crumbs for Frying
- Bread Pudding
- Bread Sauce
- Brisket Stewed
- Brisket Stewed with Onions and Raisins
- Broiled Fowl and Mushrooms
- Brown Cucumber Sauce
- Browned Bread Crumbs
- Butter Cakes
- Cabbage and Rice
- Calf's Feet au Fritur
- Calf's Feet Jelly
- Calf's Feet Stewed for Invalids
- Calf's Head Stewed
- Calves-Feet with Spanish Sauce
- Caper Sauce
- Carrot Soup
- Carrots au Beurre
- Casserole au Riz
- Caudle
- Celery Sauce
- Cheesecakes
- Chejados
- Chicken Broth
- Chicken Panada
- Chorisa Omelette
- Cinnamon Cakes
- Citron Pudding
- Clarified Suet
- Cocoa Nut Pudding
- Collared Veal
- Common Veal Stuffing
- Crisped Parsley
- Croquettes
- Cucumber Mango
- Cumberland Pudding
- Curried Veal
- Custard Pudding
- Cutlets
- Cutlets in Brown Fricassee
- Cutlets in White Fricassee
- Descaides
- Devilled Biscuits
- Diet-Bread Cake
- Drop Cakes
- Dry Tomato Soup
- Dutch Toast
- Egg Balls
- Egg Marmalade
- Egg Paste, Called in Modern Cookery Nouilles
- English Egg Sauce
- English Mulligatawny
- Escobeche
- Fancy Creams
- Fillets of Fish
- Fish Forcemeat
- Fish Fried in Oil
- Fish Fritters
- Fish Omelet
- Fish Salad
- Fish Stewed Brown
- Fish Stewed White
- Fish, Another Way
- Forcemeat for Dressing Cutlets
- Forcemeat for Dressing Fish Fillets
- Fowls Stewed with Rice and Chorisa
- French Roll Fritters
- Fricandeau of Veal
- Fricassee Sauce
- Fricondelles
- Fried Matsos
- Fried Parsley
- Fried Soles in the English Way
- Fruit Tarts or Pies
- Gâteau de Pomme
- Gateau de Tours
- German or Spanish Puffs
- Giblet Pie
- Giblet Soup
- Gravy Soup
- Grimstich
- Haman's Fritters
- Hartshorn Jelly
- Icing for Cakes
- Impanada
- Jaumange
- Jerusalem Artichokes Fried
- Kimmel Meat
- Kugel and Commean
- Lamb and Peas
- Lamb and Sprew
- Lamb Cutlets with Cucumbers
- Lamplich
- Lemon Tart
- Lemon Tarts (Another Way)
- Little Short Cakes
- Maccaroni and Cheese
- Macrotes
- Maintenon Cutlets
- Mashed Potatoes
- Matso Diet Bread
- Matso Soup
- Matzo Cakes
- Melted Butter
- Mince Pies
- Minced Meat
- Minced Veal
- Mint Sauce
- Miroton of Veal
- Mock Turtle
- Molina Pie
- Mulligatawny Soup
- Mushroom Sauce
- Mushroom Sauce
- Mushrooms au Naturel
- Mutton à l'Hispaniola
- Mutton Collops
- Mutton Cutlets
- Mutton Ham
- Mutton Stewed with Celery
- Oil Twist
- Oiled Butter
- Olio
- Omelette Soufflée
- Onion Sauce
- Orange Jelly
- Ox Tail Soup
- Palestine Salad
- Palestine Soup
- Pancakes
- Pancakes for Children
- Passover Currant Fritters
- Passover Fritters
- Passover Pudding
- Pear-Syrup or Jelly
- Peas Stewed with Oil
- Pepper Pot
- Petits Fondeaus
- Piccalili
- Pickled Gherkins and French Beans
- Pickled Mushrooms
- Pickled Onions
- Pickled Walnuts
- Pickled White and Red Cabbage
- Pigeons
- Plain Puff Paste
- Plain Short Crust
- Plum Jam
- Plum Pudding
- Pommes Frites
- Potato Wall, or Edging
- Potatoe Soup
- Prenesas
- Preparation for Cutlets of Fowl or Veal
- Preserved Apricots
- Purée of Vegetables
- Quince Marmalade
- Ramakins
- Ratafia Pudding
- Red Currant Jelly
- Rice Fritters
- Rice Soufflés
- Rich Plum Cake
- Rissoles
- Sauce à la Tartare
- Sauce for Ducks
- Sauce Robert for Steaks
- Sauce Without Butter for Boiled Puddings
- Sauer Kraut
- Savory Herb Powder
- Savoury Cheese Cakes
- Savoury Eggs
- Scalloped Eggs
- Scalloped Fish
- Seasoning for Ducks and Geese
- Siesta Cake
- Smoked Veal
- Soup à la Julienne
- Soup Cressy
- Soup de Poisson, or Fish Soup
- Soup Maigre
- Soupe à la Turque
- Spiced Beef
- Spinach Green
- Sponge Cakes
- Steaks with Chestnuts
- Stew Duck with Green Peas
- Stewed Giblets
- Stewed Pears
- Stewed Pippins
- Stewed Red Cabbage
- Stewed Spanish Beans and Peas
- Stewed Spinach
- Strawberries Preserved Whole
- Strawberry Jam
- Summer Pea Soup
- Superior Receipt for Almond Pudding
- Sweet Sauce
- Sweetbreads Roasted
- Sweetbreads Stewed Brown
- Sweetbreads Stewed White
- Tart de Moy
- Tartlets
- Tendons of Veal
- The French Way of Dressing Spinach
- The Grosvenor Pudding
- Timbale de Maccaroni
- To Clarify Sugar
- To Draw Good Gravy
- To Hash Beef
- To Pickle Cauliflowers
- To Pickle Melon Mangoes
- To Salt Beef
- To Warm Cold Poultry
- Tomata Soup
- Tomato Sauce
- Truffle Sauce
- Turkey Boned and Forced
- Vermicelli and Maccaroni Pudding
- Vermicelli Soup
- Very Rich Puff Paste
- Vol au Vent
- Waflers
- Water Souchy
- White Bait
- White Cucumber Sauce
- Winter Pea Soup
- Yorkshire Pudding