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Adapting Historical Recipes
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A Collection of Choise Receipts
Adapting Historical Recipes
Ambergris
Amelia Simmons
American Antiquarian Society
Andrew Boorde
Anonymous Andalusian Cookbook
Atul Gawande
Banqueting houses
Banquets (sweets)
Barbara Wheaton
Boston Public Library
Bread
bread pudding
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C. Anne Wilson
Catharine Beecher
Catharine Dean Flint
Charles Perry
Christopher Kemp
Clements Library
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E. Smith
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Eliza Leslie
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Emptins
English influence on U. S. foodways
Fannie Farmer
Flour Measure
Folger Shakespeare Library
Forme of Cury
Frances Trollope
French culinary influence
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Georgetown University
Gervase Markham
Gingerbread
Hannah Glasse
Hannah Woolley
Henry Frederick (Prince of Wales)
Hilary Spurling
Hoppin Family Cookbook
Hot Bread Kitchen Cookbook
Italian culinary influence
Ivan Day
Johanna St. John
John Evelyn
John Murrell
Joy of Cooking
Karen Hess
La Varenne
Lacock Abbey
Longleat House
Louise Conway Belden
Marchpane
Maria Parloa
Maria Rundell
Marie Kimball
Martha Washington Cookbook
Martino da Como
Mary Cornelius
Mary Henderson
Mary Lincoln
Mary Randolph
Marzipan
Max Planck Institute
Medieval cooking
Medieval Islamic cooking
Molasses and treacle
Morgan Library
Mrs. (Elizabeth) Goodfellow
Mrs. Cornelius
Mrs. N. K. M Lee
Musk
Neapolitan Recipe Collection
Oysters
Patriotic cakes
Paul Freedman
Peter Rose
Portugal Eggs
quince
regional cooking
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Sandra Oliver
Sarah Josepha Hale
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scientific cookery
Service a la francaise
Service a la russe
Seventeenth Century
Sicily
Spain
sucket fork
Supper Parties
Sylvester Graham
Tea
Terrence Scully
The Recipes Project
The Taste of America
Theobalds Palace
Two Fifthteenth-Century Cookery Books
University of Iowa
Viandier of Taillevent
Void (voidee)
waffles
Waldo Flint
Yeast
