1386, canned.
1001, bignon.
953, Stuffed lettuce.
982, boiled plain.
975, peppers.
983, broiled.
1026, Tomatoes a la Bock.
1009, chateau.
1025, broiled.
997, croquettes.
1029, £ la marseillaise.
1006, duchesse.
1024, £ la reine.
993, fried.
1028, roasted.
looo, gastronome.
1027, stewed.
984, genevroise.
1023, stuffed.
1012, & la Hanna.
1394, with rice a la Watson.
1002, hashed.
1384, canned.
1003, with cream.
967, Turnips, with gravy.
1004, au gratin. 4
RETURN AGRICULTURE LIBRARY
TOjHi^ 40Giannini Hall 642-4493
LOAN PERIOD 1
2 HOURS
2
3
4
Rl
2 HOUR BOOK
5
•S E R V
S MAY NOT BE RENEV
6
'E
/ED BY PHONE
DUE AS STAMPED BELOW
APR 2 2
i
-
t
FORM NO. DD1A, 3m, 6'76
UNIVERSITY OF CALIFORNIA, BERKELEY
BERKELEY, CA 94720
The table
1889Page 360
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1386, canned.
1001, bignon.
953, Stuffed lettuce.
982, boiled plain.
975, peppers.
983, broiled.
1026, Tomatoes a la Bock.
1009, chateau.
1025, broiled.
997, croquettes.
1029, £ la marseillaise.
1006, duchesse.
1024, £ la reine.
993, fried.
1028, roasted.
looo, gastronome.
1027, stewed.
984, genevroise.
1023, stuffed.
1012, & la Hanna.
1394, with rice a la Watson.
1002, hashed.
1384, canned.
1003, with cream.
967, Turnips, with gravy.
1004, au gratin.
RETURN AGRICULTURE LIBRARY TOjHi^ 40Giannini Hall 642-4493
LOAN PERIOD 1 2 HOURS
Rl
2 HOUR BOOK
•S E R V
S MAY NOT BE RENEV
'E
/ED BY PHONE
DUE AS STAMPED BELOW
APR 2 2
-
t
FORM NO. DD1A, 3m, 6'76
UNIVERSITY OF CALIFORNIA, BERKELEY BERKELEY, CA 94720