| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| butter | piece | — | Butter, stick, unsalted | Dairy and Egg Products | 409. Remains of Ox-Tongue | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | 410. Remains of Salt Beef | |
| butter | 0.25 | pound | — | Butter, stick, unsalted | Dairy and Egg Products | 413. Fricandeau Bourgeoise,... |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | 414. Calf’s Liver sauté | |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Egg Sop | |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | 418. Roast Sweetbreads | |
| butter melt | — | — | Butter, stick, unsalted | Dairy and Egg Products | 419. Sweetbreads sauté | |
| butter | piece | — | Butter, stick, unsalted | Dairy and Egg Products | Scate or Thornback Soup | |
| butter melted | 3.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | Burnt or Browned Butter Sau... |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | 424. Calf’s Ears stewed | |
| butter | 0.5 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 425. Made Dish from Joints ... |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Spinach (Entremets) |
| butter melted | 6.0 | spoonfuls | — | Butter, stick, unsalted | Dairy and Egg Products | 427. Calf’s Brains à la Maî... |
| butter cold, fresh | — | — | Butter, stick, unsalted | Dairy and Egg Products | Broiled Sweetbreads | |
| butter melted | 0.25 | pound | — | Butter, stick, unsalted | Dairy and Egg Products | 428. Stewed Calf’s Liver |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 432. French Ragout of Mutton |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | 434. Soyer’s New Mutton Chop | |
| butter | 1.0–1.5 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | GENEVESE SAUCE, OR SAUCE GÉ... |
| butter very smoothly mixed with flour | 2.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | GENEVESE SAUCE, OR SAUCE GÉ... |
| butter melt it | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 435. Mutton Cutlets |
| butter | 2.0 | pats | — | Butter, stick, unsalted | Dairy and Egg Products | 436. Cutlets with Mushrooms |
| butter | 2.0 | pats | — | Butter, stick, unsalted | Dairy and Egg Products | 436. Cutlets with Mushrooms |
| butter | 0.5 | pat | — | Butter, stick, unsalted | Dairy and Egg Products | 436. Cutlets with Mushrooms |
| butter | 2.0–3.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Cold Maître d’Hôtel, or Ste... |
| butter | 1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 456. Pig’s Kidneys |
| butter | 4.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | Parsnep Soup |
| butter | 1.0 | slice | — | Butter, stick, unsalted | Dairy and Egg Products | Stewed Lettuces |
| butter plain melted | 10.0 | spoonfuls | — | Butter, stick, unsalted | Dairy and Egg Products | 471. Broiled Fowl, with Sauce |
| butter | 1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 472. Another way |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Haricots Blancs | |
| butter melting | little | — | Butter, stick, unsalted | Dairy and Egg Products | 472. Another way | |
| butter | 0.5 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 474. Croquettes of Fowl |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | Haricots Blancs | |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 475. Fricassée of Fowl |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 476. Fowl Sauté |
| butter | walnut size | — | Butter, stick, unsalted | Dairy and Egg Products | 480. Boudins of Fowl or Turkey | |
| butter melted | — | — | Butter, stick, unsalted | Dairy and Egg Products | Crab Sauce | |
| butter | 1.0 | egg | — | Butter, stick, unsalted | Dairy and Egg Products | Syringed Fritters |
| butter | 1.0 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 482. Hashed Goose |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 483. Stewed Duck with Peas |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 486. Fricassée of Rabbit |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 487. Gibelotte of Rabbit |
| butter | 0.5 | ounce | — | Butter, stick, unsalted | Dairy and Egg Products | 488. Compote of Pigeons |
| butter | 0.25 | pound | — | Butter, stick, unsalted | Dairy and Egg Products | 490. Hot Lamb Pie (raised) |
| butter | — | — | Butter, stick, unsalted | Dairy and Egg Products | 491. Other various Pies | |
| butter | bit | — | Butter, stick, unsalted | Dairy and Egg Products | Curried Oysters | |
| butter melted | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | 507. Veal Pudding |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | WHITE MUSHROOM SAUCE |
| butter | 3.0 | oz | — | Butter, stick, unsalted | Dairy and Egg Products | DUTCH SAUCE |
| butter fresh | walnut size | — | Butter, stick, unsalted | Dairy and Egg Products | Egg Baskets |
← Previous Page 80 of 210 Next →