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Displaying 1-14 of 14 results for keywords "Iced Pudding"
Popular puddings and ice creams, by J. H. Breland.
- Text
- [Stamford, Conn. : The Dahl's, 1937?]
- 1937
- 1 Item
Item details Format Call Number Item Location Text VTB (Little gold business books) n. 70-103 (inc.) Offsite Puddings : boiled, baked, fried, steamed, and iced / by Mrs. C.F. Leyel.
- Text
- London : G. Routledge & Sons, [1927].
- 1927
- 1 Item
Item details Format Call Number Item Location Text VTI (Leyel, H. Puddings) Offsite Ice creams, water ices, frozen puddings, together with refreshments for all social affairs, by Mrs. S. T. Rorer ...
- Text
- Philadelphia, arnold and company [c1913]
- 1913
- 2 Items
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082244546Item details Format Call Number Item Location Text VTI (Rorer, S. T. Ice creams, water ices, frozen puddings) Offsite Item details Format Call Number Item Location Text VTI (Rorer, S. T. Ice creams, water ices, frozen puddings) Offsite Frozen dainties : fifty choice receipts for ice-creams, frozen puddings, frozen fruits, frozen beverages, sherbets, and water ices / prepared for the White Mountain Freezer Co. by Mrs. D. A. Lincoln.
- Text
- Nashua, N.H. : White Mountain Freezer Co., 1889, c1888.
- 1889-1888
Ices, and how to make them : a popular treatise on cream, water, and fancy dessert ices, ice puddings, mousses, parfaits, granites, cooling cups, punches, etc. / by Charles Herman Senn.
- Text
- London : Universal Cookery and Food Association, 1900.
- 1900
- 1 Item
Available Online
http://babel.hathitrust.org/cgi/pt?id=nyp.33433082243662Item details Format Call Number Item Location Text VTI (Senn, C. H. Ices, and how to make them) Offsite The book of ices [microform] : iced beverages, ice-creams and ices : full and correct instructions for making all kinds of ice-creams, water ices, iced puddings, iced kisses, frozen fruits, iced beverages, harlequins, macedoines, iced custards, souffles, etc., etc. for home and confectioners' use / by H. Llewellyn Williams.
- Text
- New York : De Witt Pub. House, 1891.
- 1891
- 1 Item
Item details Format Call Number Item Location Text *Z-6866 no. 1-8 Offsite How to make rennet-custards and ice cream.
- Text
- [Little Falls, N.Y. : Chr. Hansen's Laboratory, 1938]
- 1938
Mrs. Beeton's cold sweets, jellies, creams, fruit dishes, cold puddings, and ices; 350 recipes fully illustrated.
- Text
- London, Ward, Lock & Co., Ltd., 1925.
- 1925
- 1 Item
Item details Format Call Number Item Location Text VTI (Beeton, I. M. Mrs. Beeton's cold sweets, jellies, creams, fruit dishes, cold puddings, and ices) Offsite Lee Bailey's Country desserts : cakes, cookies, ice creams, pies, puddings, & more / by Lee Bailey ; photographs by Joshua Greene ; recipe development and research with Mardee Haidin Regan.
- Text
- New York, N.Y. : C.N. Potter : Distributed by Crown Publishers, c1988.
- 1988
- 1 Item
Item details Format Call Number Item Location Text JFF 96-3783 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The inland ice : and other stories / Éilís Ní Dhuibhne.
- Text
- Belfast : The Blackstaff Press, 1997.
- 1997
- 1 Item
Item details Format Call Number Item Location Text PR8876 .N5 1997g Off-site The art of cookery, made plain and easy [electronic resource] : which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Carchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. Vii. To make India Pickle: Viii. To make English Catchup. IX. To prevent the Infection among horned Cattle. By a lady.
- Text
- London : printed, and sold at Mrs. Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Bluecoat-Boy, near the Royal-Exchange; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge; T. Trye, near Gray's-Inn-Gate, Holborn; B. Dod, in Ave-Mary-Lane; J. Brotherton, in Cornhill; and by the booksellers in town and country, M.DCC.LV. - This Book is publish'd with His Majesty's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted, [1755]
- 1755
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0696500100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe complete house-keeper, [electronic resource] : and professed cook. Calculated for the greater ease and assistance of ladies, house-keepers, cooks, &c. &c. Containing upwards of Seven Hundred practical and approved Receipts, under the following Heads: I. Rules for Marketing. II. Boiling, Roasting, and Broiling Flesh, Fish, and Fowls; and for making Soups and Sauces of all Kinds. III. Making made Dishes of all Sorts, Puddings, Pies, Cakes, Fritters, &c. IV. Pickling, Preserving, and making Wines in the best Manner and Taste. V. Potting and Collaring: Aspikes in Jellies: savoury Cakes, Blamonge, Ice Creams and other Creams, Whips, Jellies, &c. VI. Bills of Fare for every Month in the Year; with a correct List of every Thing in Season for every Month; illustrated with two elegant Copper-Plates of a First and Second Course for a genteel Table. By Mary Smith, Late House-Keeper to Sir Walter Blackett, Bart. and formerly in the Service of the Right Hon. Lord Anson, Sir The Sebright, Bart. and other Families of Distinction, as House-Keeper and Cook.
- Text
- Newcastle : printed by T. Slack, for the author, 1772.
- 1772
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0384600500&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe art of cookery, made plain and easy [electronic resource] : which far exceeds anything of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Lent Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hogs Puddings, Sausages, &c. XIII. To pot and make Hams, &c. XIV. Of Pickling. XV. Of making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French Beans, &c. XX. Of Distilling. XXI. How to Market; the Seasons of the Year for Butchers Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. To which are added, By Way of Appendix, I. To dress a Turtle, the West-India Way. II. To make Ice Cream. III. A Turkey, &c. in Jelly. IV. To make Citron. V. To candy Cherries or Green Gages. VI. To take Ironmolds out of Linnen. By a lady.
- Text
- London : printed for the author, and sold at the Bluecoat-Boy, near the Royal-Exchange; at Mrs Ashburn's China-Shop, the Corner of Fleet-Ditch; at the Leg and Dial, in Fleet-Street; at the Prince of Wales's Arms, in Tavistock-Street, Covent-Garden; by W. Innys, in Pater-Noster Row; J. Hodges, on London-Bridge: T. Trye, near Gray's-Inn-Gate, Holborn; J. Brotherton, in Cornhill; and by the Booksellers in Town and Country, M.DCC.LI. [1751]
- 1751
- 1 Resource
Available Online
http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0657400300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nyplThe clean plate : eat, reset, heal / Gwyneth Paltrow ; photographs by Ditte Isager.
- Text
- New York : Goop Press, Grand Central Life & Style, 2019.
- 2019
- 1 Item
Item details Format Call Number Item Location Text JFF 19-694 Schwarzman Building - Main Reading Room 315 Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Results from Digital Research Books Beta
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- Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social AffairsRead Online
- The book of ices [microform] : iced beverages, ice-creams and ices : full and correct...Read Online
- The making of ice cream, ices, frozen fruits, French creams, frozen puddings, sauces,...Read Online