Rezepte:

1. To preserve Apricocrs (Mrs. Eales Compleat Confectioner, 1718-1742)
2. To make Red Plum Clear-Cakes (Mrs. Eales Compleat Confectioner, 1718-1742)
3. To make Apricock Clear-Cakes (Mrs. Eales Compleat Confectioner, 1718-1742)
4. To make Apricock-Paste (Mrs. Eales Compleat Confectioner, 1718-1742)
5. To make Apricock-Jam (Mrs. Eales Compleat Confectioner, 1718-1742)
6. To preserve Green Jennitins (Mrs. Eales Compleat Confectioner, 1718-1742)
7. To preserve White Pear-Plums (Mrs. Eales Compleat Confectioner, 1718-1742)
8. To make White Pear-Plum Clear-Cakes (Mrs. Eales Compleat Confectioner, 1718-1742)
9. To make White Plum-Paste (Mrs. Eales Compleat Confectioner, 1718-1742)
10. To make Red Plum-Paste (Mrs. Eales Compleat Confectioner, 1718-1742)
11. To preserve or dry Nutmeg-Peaches (Mrs. Eales Compleat Confectioner, 1718-1742)
12. To preserve Grapes (Mrs. Eales Compleat Confectioner, 1718-1742)
13. To preserve Whole Oranges or Lemmons (Mrs. Eales Compleat Confectioner, 1718-1742)
14. To make Orange-Marmalet (Mrs. Eales Compleat Confectioner, 1718-1742)
15. To make Orange or Lemmon Clear-Cakes (Mrs. Eales Compleat Confectioner, 1718-1742)
16. To make Pomegranate Clear-Cakes (Mrs. Eales Compleat Confectioner, 1718-1742)
17. To make Citron Marmalet (Mrs. Eales Compleat Confectioner, 1718-1742)
18. Gemischtes Compote mit Gelee. (Die süddeutsche Küche, 1858)
19. Ungarische Mandeltorte. (Österreichische Mehlspeisenküche, 1914)
20. Biskuit-Omelette. (Österreichische Mehlspeisenküche, 1914)