| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Excellent Sausages | |
| butter good | 1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | Cauliflowers à la Française |
| butter melted, good | — | — | Butter, stick, unsalted | Dairy and Egg Products | Cauliflowers à la Française | |
| butter Crumble down very lightly, breaking it quite small | 0.5 | pound | — | Butter, stick, unsalted | Dairy and Egg Products | Excellent Short Crust for S... |
| butter fresh | 1.0–1.5 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | To Mash Turnips |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Roast a Fillet of Veal | |
| butter lightly rolled in flour | — | — | Butter, stick, unsalted | Dairy and Egg Products | Hot Crab, or Lobster | |
| butter | 1.5 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Hot Crab, or Lobster |
| butter clarified | 2.0–3.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Semoulina and Polenta à l'I... |
| butter | –1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | Good Lobster Sauce |
| butter melted | 2.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Fillets of Mackerel Stewed ... |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | English White Sauce | |
| butter | 1.0–2.0 | oz. | — | Butter, stick, unsalted | Dairy and Egg Products | English White Sauce |
| butter | 2.0–3.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Soubise |
| butter rendered acid with chili vinegar, lemon-juice, or caper-pickle | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Boil Gurnards | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Another Common Béchamel | |
| butter for buttering the tops thickly | — | — | Butter, stick, unsalted | Dairy and Egg Products | Savoury Toasts | |
| butter for frying | — | — | Butter, stick, unsalted | Dairy and Egg Products | Savoury Toasts | |
| butter for stewing truffles | — | — | Butter, stick, unsalted | Dairy and Egg Products | Savoury Toasts | |
| butter fresh | 1.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Bread Sauce |
| butter plain melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Fry Eels | |
| butter | bit | — | Butter, stick, unsalted | Dairy and Egg Products | Curried Maccaroni | |
| butter dissolved | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Stewed Cabbage |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Boil Asparagus | |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | MACKEREL STEWED WITH WINE |
| butter | 2.0 | oz. | — | Butter, stick, unsalted | Dairy and Egg Products | Egg Sauce for Calf’s Head |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Broil a Chicken or Fowl | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Broil a Chicken or Fowl | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Broil a Chicken or Fowl | |
| butter fresh | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Mr. Arnott’s Currie |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Roast Partridges | |
| butter | 2.0–3.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Curried Eggs |
| butter | 1.5 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Buttered Cherries |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Potato Risoles | |
| butter very fresh | 0.75 | lb | — | Butter, stick, unsalted | Dairy and Egg Products | Anchovy Butter |
| butter dissolved | 1.5 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | The King of Oude's Omlet |
| butter | 1.5 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | SAUCE PIQUANTE |
| butter well flavoured, constantly and plentifully | — | — | Butter, stick, unsalted | Dairy and Egg Products | To Roast a Pheasant | |
| butter | little | — | Butter, stick, unsalted | Dairy and Egg Products | Curried Gravy | |
| butter melted | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Ox-head Soup |
| butter melted | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Ox-head Soup |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Cutlets broiled plain,... |
| butter rolled in flour | — | — | Butter, stick, unsalted | Dairy and Egg Products | Pettitoes, or Sucking-Pig’s... | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Sirloin of Beef (No. 19) | |
| butter Melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | Veal Sweetbread (No. 39) | |
| butter for basting | — | — | Butter, stick, unsalted | Dairy and Egg Products | Leg of Pork roasted without... | |
| butter baste it with | — | — | Butter, stick, unsalted | Dairy and Egg Products | A Bacon Spare-Rib (No. 53) | |
| butter baste it with | — | — | Butter, stick, unsalted | Dairy and Egg Products | A Bacon Spare-Rib (No. 53) | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | A Sucking-Pig (No. 56) | |
| butter fresh | — | — | Butter, stick, unsalted | Dairy and Egg Products | A Sucking-Pig (No. 56) |
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