816
Wine Jelly 157
Wine Pudding 195
Wine Sauce with Almonds and Raisins 22
Wine or Brandy Sauce 12
Zwieback Koch 426
Zwieback Pudding, No. 1 345
Zwieback Pudding, No. 2 348

* * * * *
* * * *

Errors and Inconsistencies

Capitalization in headers is unchanged. French accents were corrected
when wrong, but missing accents were not supplied, except as noted.
Errors in recipe headers were generally corrected only if the Index
had the correct spelling.

The following spellings are used consistently:

blanc-mange (with hyphen)
Bunt (_for_ Bundt)
cocoanut
compote (without circumflex accent)
Curacoa (with cedilla)
gateau (without circumflex accent)
girkin
nudel, _plural_ nudels
omelet _except in French recipe names_

These variable spellings were unchanged:

arrac, arrack
Bartlet, Bartlett
fryingpan, frying pan (generally unspaced)
mayonaise, mayonnaise (almost always with one "n")
puree, puree, puree
(all three occur, but "puree" with incorrect accent on the
final "e" is the most common)
sauciere, sauciere, saucere (also see Errata for recipe 494)
soufle, souflee, souffle (rarely with two f's)

These words vary by typographic location: recipe header, body text or
index. Although some are obviously wrong (flau, veut, biroche) they
were left unchanged.

plombiere (no accent: header and text), plombiere (grave: index)
peche (no accent: header and text), peche (circumflex: index)
flau (text and index), flan (header)
vol-au-veut (text and index), vole-au-vent (header)
creme (circumflex: text and index), creme (no accent: header)
croute (circumflex: text and index), croute (no accent: header)
brioche (header and index), biroche (most text)

Numbered Recipes (original reading in brackets):

16. hot water; stir [_semicolon invisible at line-end_]
18. This sauce is usually [usally]
26. Boil 3 tablespoonfuls apricot marmalade [marmelade]
45. Very nice with rolly-poly pudding [_text unchanged_]
54. pour the sauce into a sauciere
[sauciere _with acute fo