A History of Food in 100 Recipes

26 – Earth apples (Potatoes fried and simmered with bacon bits), 1581

27 – Trifle, 1596

28 – Prince-biskets (Prince biscuits), 1602

29 – To butter crawfish, 1604

30 – An Englishman discovers the fork, 1611

31 – Spargus with white sauce, 1651

32 – A good supper dish (Mutton baked in breadcrumbs), 1664

33 – Peas soope, 1669

34 – Roast fillet of beef, 1671

35 – Fish experiment XIII, 1681

36 – Tomato sauce in the Spanish style, 1692

37 – Salad dressing, 1699

38 – Ice cream, 1718

39 – Puff past (Puff pastry), 1739

40 – Little foie gras pastries with truffles, 1740

41 – A Yorkshire pudding, 1747

42 – To make chip marmalade, 1783

43 – Sandwiches, 1787

44 – A buttered apple pie, 1796

45 – Soufflé, 1816

46 – Spring fruit pudding, 1817

47 – Pheasant Brillat-Savarin, 1825

48 – Cupcake, 1828

49 – Petits soufflés à la rose, 1833

50 – Brussels sprouts, 1845

51 – Kedgeree or kidgeree, an Indian breakfast dish, 1845

52 – Welsh rarebit, 1852

53 – Cauliflower & cheese, 1860

54 – Roly-poly jam pudding, 1861

55 – Eggs à la Benedick, 1894

56 – Hollandaise sauce, 1895

57 – Strawberry shortcake, 1896

58 – Preparation of peas, 1902

59 – Peach Melba, 1903

60 – Scotch barley broth, 1907

61 – Onion butter sauce, 1908

62 – Croque monsieur, 1915

63 – Chocolate cake, 1916

64 – Spaghetti à la Campbell, 1916

65 – Creamed mushrooms, 1919

66 – Strawberry ice-cream soda 1927

67 – Toad-in-the-hole, 1927

68 – Quick oatmeal cookies, 1931

69 – Omelette, 1937

70 – Elderberry & apple jam, 1940

71 – French creamed oysters, 1941

72 – Rice Krispies treats, 1941

73 – Victoria sandwich cake, 1948

74 – Cassoulet toulousain, 1950

75 – Syrup tart, 1950