FabulousFusionFood's European Recipes 51th Page

The map of Europe. The map of Europe with the four regions of Europe, according to the UN geoscheme
classification, shown.
Welcome to the summary page for FabulousFusionFood's European recipes. This page provides links to all the European recipes presented on this site, with 5496 recipes in total.

These recipes, for the major part, originate in the Europe. Otherwise they are fusion recipes with major European influences.

This page is a continuation of the list of European recipes held on the FabulousFusionFood site. If you are specifically looking for this site's brief description of Africa then please go back to the First Page of the European Recipes entry on this site.


The alphabetical list of all the European recipes on this site follows, (limited to 100 recipes per page). There are 5496 recipes in total:

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The Most Kindely Way to Preserve
Plums, Cherries, Gooseberries, &c.
     Origin: England		To Candy Goos-berries.
     Origin: England		To make jumballs
     Origin: British
The Perfect Pastry
     Origin: Britain		To Candy Orange Peels
     Origin: Britain		To make Knotts or Gumballs
     Origin: Britain
The Perfect Pizza Base
     Origin: Britain		To Cure Back Bacon in the Wiltshire
Way
     Origin: British		To make lemon cheesecakes
     Origin: Britain
The Perfect Vanilla Ice Cream
     Origin: British		To Cure Hams
     Origin: British		To make mackeroons
     Origin: Britain
The Poor Author's Pudding
     Origin: Britain		To Cure Tongues I
     Origin: British		To make mince pies the best way
     Origin: Britain
The Prince of Wales' Sauce
     Origin: British		To Cure Tongues II
     Origin: British		To Make Nouilles
     Origin: Britain
The Printer's Pudding
     Origin: Britain		To Dress a Hen, Mutton or Lamb the
Indian Way
     Origin: England		To Make Paco Lilla or Indian Pickle
     Origin: Britain
The Publisher's Pudding
     Origin: Britain		To Dress Crab
     Origin: British		To make Pancakes.
     Origin: England
The Stock-pot
     Origin: Britain		To Drie Apricocks, Peaches, Pippins or
Pearplums
     Origin: England		To make Syrup of Violets
     Origin: Britain
The Ultimate Chips
     Origin: Britain		To Dry Fruit Pulp
     Origin: Britain		To make Verjuyce.
     Origin: Britain
The Ultimate Chocolate Cake
     Origin: British		To Dry Mushrooms
     Origin: Britain		To Make Whey
     Origin: Poland
The Ultimate Roast Turkey
     Origin: Britain		To Dry Pigs' Cheeks
     Origin: British		To Make White Fricasey
     Origin: British
Thistle Root Gobo
(Japanese-style Braised Thistle Root)
     Origin: Britain		To Fricasey White Meat
     Origin: British		To pickle any kind of Flowers.
     Origin: Britain
Thorcake
     Origin: Britain		To make a boiled rice pudding
     Origin: Britain		To Pickle Eggs
     Origin: British
Three-cheese Terrine
     Origin: Andorra		To make a Collar of Brawn of a Breast
of Pork
     Origin: British		To Pickle Pork
     Origin: British
Three-cornered Leek Omelette
     Origin: Britain		To make a florentine of veal
     Origin: British		To pickle Samphire, Broom-buds,
Kitkeys, Crucifix Pease, Purslane, or
the like Otherways.
     Origin: Britain
Three-cornered Leek Pesto
     Origin: Britain		To make a Frose
     Origin: England		To Preserve Broom Capers
     Origin: British
Three-cornered Leek Pesto
     Origin: Britain		To make a Haggas Pudding.
     Origin: Britain		To Preserve Cucumbers
     Origin: Britain
Three-cornered Leeks Tempura
     Origin: Britain		To Make a Marchpane
     Origin: British		To roast rabbits
     Origin: Britain
Thuringian Quarktorte
(Meringue-coated Quark Cheesecake)
     Origin: Germany		To make a Quaking Pudding
     Origin: Britain		To Salt Hams
     Origin: British
Tikvenik
(Pumpkin-filled Filo Pastry)
     Origin: Bulgaria		To make a quaking pudding
     Origin: Britain		To Sowce a Pigge
(Collar of Brawn)
     Origin: England
Timbales Milanaise
(Milanese Timbales)
     Origin: Britain		To make a Sack Posset
     Origin: Britain		Toad in the Hole
     Origin: Britain
Timpana
(Baked Macaroni Pie)
     Origin: Malta		To make a shorte paest for tart
     Origin: British		Toad-in-the-Hole
     Origin: British
Tipperary Biscuits
     Origin: Scotland		To Make a Tarte of marigoldes
prymroses or couslips
     Origin: England		Toasted Evening Primrose Seeds
     Origin: Britain
Tipsy Laird
     Origin: Scotland		To make a tarte of Medlers
     Origin: British		Toasted Garlic Breadcrumbs
     Origin: Britain
Tiramisù #2
     Origin: Italy		To make almond cheesecakes
     Origin: Britain		Tocco
(Genoese Meat Sauce)
     Origin: Italy
Tiramisu
     Origin: Italy		To make an excellent aromaticall
Hyppocras
     Origin: Britain		Toffee Apples
     Origin: Britain
Tirana Romaine Salad
     Origin: Albania		To make Char de Crabb
(To make Crabapple Pie)
     Origin: England		Toffee Apples
     Origin: Britain
Tkemali Sauce
     Origin: Georgia		To Make Cheeſe-cakes
     Origin: England		Toffee Fruit Kebabs
     Origin: British
To bake an Olyve-Pye
     Origin: Britain		To make cheesecakes
     Origin: Britain		Toffees
     Origin: Britain
To boil a chine of veal, or a chicken
in sharp broth with herbs
     Origin: Britain		To Make Curde Tarte
(To Make Curd Tart)
     Origin: England		Tofu Laver and Leek Croquettes
     Origin: Ireland
To Boil the Rice
     Origin: Britain		To Make Currey the Indian Way
     Origin: Britain		Tolma
(Cabbage Stuffed with Lamb)
     Origin: Georgia
To Candy Carrot Roots
     Origin: Britain		To make drie Gingerbread
     Origin: British
To Candy Flowers for Sallets, as
Violets, Cowslips, Clove-gilliflowers,
Roses, Primroses, Borrage, Bugloss,
&c.
     Origin: Britain		To make Gingerbread
     Origin: British

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