1700 to 1900

This is a deceivingly small list simply because I haven’t made a lot of time to cook in these eras since I started to share tested recipes, or when I did, completely neglected to take pictures or notes. Possibly, someday, this list may grow.

• Parsnip-Cakes – The Country Housewife and Lady´s Director, 18th century
• Beef-Olives – A Modern System of Domestic Cookery, 19th century
• Cecils – A Modern System of Domestic Cookery, 19th century
• Sponge Cake – The Cook Not Mad or Rational Cookery, 19th century
• Pudding Sauce – The New England Economical Housekeeper, 19th century
• Pound Cake (or rich seed cake) – The Cook’s Oracle; and Housekeeper’s Manual, 19th century
• Custard Sauce for Sweet Puddings or Tarts – Mrs Beeton’s Book Of Household Management, 19th century
• Rolled Treacle Pudding – Mrs Beeton’s Book Of Household Management, 19th century