The Cook's Oracle; and Housekeeper's Manual

Kitchiner, William · 1817 · England · 636 recipes
The Cook's Oracle; and Housekeeper's Manual
Author
Kitchiner, William
Year
1817
Provider
gutenberg (#28681)
Country
England
City
London
Language
en
Strategy
williamkitchiner
Source URL
https://www.gutenberg.org/ebooks/28681.html.images
In corpus
✓ Included
Arisa's Note
Other recipe number is referenced as ingredients. eg. " You may garnish it with fried bread sippets (No. 319)."
Recipes (636) · page 5 of 13
# Title Ingredients Instructions Status
201 Fried Parsley (No. 317) 1 5 success
202 Fried Smelts, Gudgeons, Sprats, or other small Fish (No. 173) 5 7 success
203 Game Gravy (No. 337) 2 0 success
204 Game Soup (No. 242) 6 7 success
205 Garlic Sauce (No. 272) 8 4 success
206 Garlic Vinegar (No. 400) 4 4 success
207 Gherkins (No. 117) 5 4 success
208 Giblet Pie (No. 14) 16 16 success
209 Gingerbread Nuts (No. 76) 7 5 success
210 Gooseberry Sauce (No. 263) 5 7 success
211 Goose (No. 59) 13 3 success
212 Goose or Duck Giblet Soup (No. 244) 22 23 success
213 Goose or Duck Stuffing (No. 378) 13 3 success
214 Gourds (now called vegetable Marrow) stewed. [349] 8 4 success
215 Gourds (now called vegetable Marrow) stewed. [349] 7 4 success
216 Gourd Soup 8 9 success
217 Gourd Soup 8 9 success
218 Gravy for boiled Meat (No. 327) 3 2 success
219 Gravy for roast Meat (No. 326) 13 20 success
220 Green Gages preserved in Syrup (No. 96) 7 14 success
221 Green Goose (No. 60) 2 2 success
222 Green Mint Sauce (No. 303) 5 7 success
223 Green Mint Vinegar (No. 398) 1 1 success
224 Green or Sorrel Sauce (No. 291) 8 7 success
225 Green Pease (No. 134) 11 12 success
226 Green Pease Soup (No. 216) 11 20 success
227 Grill Sauce (No. 355) 15 2 success
228 Ground Rice Pudding (No. 107) 9 10 success
229 Guinea and Pea Fowls (No. 69) 1 1 success
230 Haddock boiled (No. 157) 3 5 success
231 Ham (No. 14) 8 12 success
232 Hare (No. 66) 11 10 success
233 Hare Pie (No. 11) 11 8 success
234 Hare, Rabbit, or Partridge Soup (No. 241) 20 14 success
235 Haricot Mutton (No. 489) 12 24 success
236 Haricot of Beef (No. 495) 2 2 success
237 Hashed Hare (No. 529) 9 5 success
238 Hashed or minced Veal (No. 511) 15 9 success
239 Hashed Poultry, Game, or Rabbit (No. 533) 6 18 success
240 Hashed Veal (No. 511) 2 0 success
241 Hashed Venison (No. 528) 6 11 success
242 Haunch of Venison (No. 63) 11 16 success
243 H-Bone of Beef (No. 8) 13 11 success
244 Herrings broiled (No. 171) 3 2 success
245 Hind-Quarter (No. 40) 7 1 success
246 Horseradish Powder (No. 458) 1 3 success
247 Horseradish Vinegar (No. 399) 8 3 success
248 Icing for Fruit Tarts, Puffs, or Pastry (No. 31) 3 6 success
249 Icing, for Twelfth or Bride Cake (No. 84) 4 7 success
250 Indian or mixed Pickles—Mango or Piccalilli (No. 123) 29 7 success

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