| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| pine apples before they are ripe | — | — | Apple, raw | Apples | To preserve GREEN PINE APPLES | |
| pine-apples pair and cut into small pieces | — | — | Apple, raw | Apples | 856. Pine Apples | |
| pippin jelly | 1.0 | pint | — | Apple, raw | Apples | Lemons or Seville Oranges, ... |
| pippin chopped | 1.0–2.0 | — | — | Apple, raw | Apples | Veal Kidney Pie |
| pippin apples cut each apple into eight slices, without peeling them | 4.0 | — | — | Apple, raw | Apples | 84. A New Drink |
| pippins pared, quartered and cored | 10.0 | — | — | Apple, raw | Apples | Plain Pasty |
| pippins pared, cored | 12.0 | — | — | Apple, raw | Apples | Orangego Pye |
| pippins pared, cored, and chopped small | 0.5 | hundred | — | Apple, raw | Apples | Mince Pies |
| pippins pared and chopped small | 12.0 | — | — | Apple, raw | Apples | Lent Mince Pye |
| pippins pared and chopped fine | 6.0 | large | — | Apple, raw | Apples | A third Way |
| pippins | 0.5 | pound | — | Apple, raw | Apples | Marmalade of Oranges |
| pippins Pare and slice | — | sharp apples | Apple, raw | Apples | Apple Jelly. No. 1. | |
| pippins cut and pared as thin as possible | — | — | Apple, raw | Apples | Golden Pippins, to stew | |
| pippins Neatly pare and take out the stalks and eyes | 1.0 | pound | — | Apple, raw | Apples | Golden Pippins, to preserve |
| pippins pare and core them whole | — | — | Apple, raw | Apples | Pippins, to candy | |
| pippins chopped fine | 4.0 | — | — | Apple, raw | Apples | Mince Meat. No. 3. |
| pippins cored, boiled to pap without losing colour, strained | — | — | Apple, raw | Apples | Oranges for a Tart | |
| pippins pared, cored, and quartered | 1.0 | pound | — | Apple, raw | Apples | How to preserve Pippins in ... |
| pippins coddled | 6.0 | — | — | Apple, raw | Apples | Pippin Pudding |
| pippins prepared, but not cored, cut in slices | — | — | Apple, raw | Apples | To preserve Pippins in Slices | |
| pippins well wash | — | — | Apple, raw | Apples | Apple—Normandy Pippins | |
| pippins | 6.0 | — | — | Apple, raw | Apples | Orange and Lemon Tarts |
| pippins quartered | 2.0 | — | — | Apple, raw | Apples | Leg of Veal and Bacon, to boil |
| pippins finest, free from spots and bruises | — | — | Apple, raw | Apples | Golden Pippins | |
| pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble mortar | — | — | Apple, raw | Apples | Syrup of Golden Pippins | |
| pippins pared and cored | 12.0 | large | — | Apple, raw | Apples | Golden Pippins another way |
| pippins pared, cored, and boiled | — | — | Apple, raw | Apples | To preserve White Currants ... | |
| pippins pared, and cores scraped out | 12.0 | — | — | Apple, raw | Apples | To preserve KENTISH or GOLD... |
| pippins cored | — | — | Apple, raw | Apples | Candied Pippins | |
| pippins quarter'd | 2.0 | — | — | Apple, raw | Apples | A different way of Veal and... |
| pippins pared and cored | — | — | Apple, raw | Apples | Pork and Pippin Pye | |
| pippins sliced | — | — | Apple, raw | Apples | Mutton and Pippin Pye | |
| pippins | — | — | Apple, raw | Apples | Mutton and Pippin Pye | |
| pippins | — | — | Apple, raw | Apples | Mutton and Pippin Pye | |
| pippins pared, cored and quartered | 6.0 | — | — | Apple, raw | Apples | Orange or Lemon Tarts |
| pippins make them pretty thick with | — | — | Apple, raw | Apples | Another Way | |
| pippins sliced or scraped | — | — | Apple, raw | Apples | Apple Fritters | |
| pippins | — | — | Apple, raw | Apples | Kickshaws | |
| pippins pare them and take out the cores | 12.0 | large | — | Apple, raw | Apples | TAKE twelve large pippins, ... |
| pippins slice | 12.0 | — | — | Apple, raw | Apples | Indian Pudding |
| pippins or codlings Slice | 1.0 | pound | — | Apple, raw | Apples | Pippin or Codling-Jelly |
| pressing of sour apples | — | — | Apple, raw | Apples | Vinegar for Pickling. No. 1. | |
| raw apple scraped | 1.0 | — | — | Apple, raw | Apples | Orange Pudding |
| rennet apples cut in quarters, take out all the pips | 72.0 | count | — | Apple, raw | Apples | 848. Jelly of Apple |
| Ribstone or other hard apples | 2.0 | lbs. | — | Apple, raw | Apples | Candied Apples with Ginger |
| Ribston pippins cut into small pieces, after having put them in water and dried them. Do not pare the skins off, and do not take the pips out. | 12.0 | lbs. | — | Apple, raw | Apples | Apple Jelly. No. 1. |
| Ripstone pippins cut in four, peel a nice shape | 8.0 | — | — | Apple, raw | Apples | 706. Flanc of Apples |
| Ripstone pippins cut in four, peel | — | — | Apple, raw | Apples | 700. Ditto, with Apples | |
| russet apples cut into slices a quarter of an inch in thickness, peel and take out the cores with a round cutter | 12.0 | — | — | Apple, raw | Apples | 735. Apples sauté in Butter |
| russet apples peeled and cut in slices | 24.0 | — | — | Apple, raw | Apples | 730. Apple Charlotte with B... |
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