| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay-leaves cut small | 12.0 | — | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 1. |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | FRENCH BEEF À LA MODE |
| bay-leaves | 4.0 | — | — | Spices, bay leaf | Spices and Herbs | Mushroom Liquor and Powder |
| bay-leaves | 6.0 | — | — | Spices, bay leaf | Spices and Herbs | To preserve Dripping |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Turbot, to boil in Gravy |
| bay-leaves | 6.0 | — | — | Spices, bay leaf | Spices and Herbs | Cucumbers. No. 2. |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | 498. Rabbit Pie |
| bay-leaves | 3.0–4.0 | leaves | — | Spices, bay leaf | Spices and Herbs | Herrings, to marinate |
| bay-leaves broken | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | White Wine sweet Sauce |
| bay-leaves | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | Artichokes to boil in Winter |
| bay-leaves tied together | 3.0 | — | — | Spices, bay leaf | Spices and Herbs | 503. Eel Pie |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Salmon. No. 1. | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Artichokes | |
| bay-leaves small | 2.0 | — | — | Spices, bay leaf | Spices and Herbs | MEAT JELLIES FOR PIES AND S... |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Lampreys, to pot | |
| bay-leaves | — | — | Spices, bay leaf | Spices and Herbs | Lemons. No. 3. | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To salt Beef red | |
| bay salt well boiled | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 5. | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Salmon to dry |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To salt a Leg of Mutton |
| bay salt well bruised | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 4. | |
| bay salt fine beaten | — | — | Spices, bay leaf | Spices and Herbs | To recover Anchovies | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Turbot, to boil in Court Bo... | |
| bay salt rub every piece well | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | To pickle Pork |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 2 |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Tongues to eat cold | |
| bay salt dry and crushed | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Grapes, to pickle |
| bay salt bruised fine | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 3. |
| bay salt | 8.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Excellent Bacon |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | To force a Round of BEEF |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To salt CHOPS |
| bay salt pounded | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef for Slices |
| bay salt fine | — | — | Spices, bay leaf | Spices and Herbs | (Untitled) | |
| bay salt | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | To pickle Beef |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Another Way to dress a Turbot | |
| bay salt | handful | — | Spices, bay leaf | Spices and Herbs | To dress a Whole Salmon for... | |
| bay salt | 0.25 | pound | — | Spices, bay leaf | Spices and Herbs | Walnut Ketchup. No. 2. |
| bay salt at the bottom, and a little on the top | — | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle | |
| bay salt pounded together | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | To pickle Tongues, &c. |
| bay salt dried and pounded | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Grapes |
| bay salt | 1.0 | pint | — | Spices, bay leaf | Spices and Herbs | To make Bacon |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Boar’s Head, to dress whole | |
| bay salt for every ham | — | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... | |
| bay salt mixed together, and dried | 0.5 | pint | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 1. |
| bay salt | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | Pork, to pickle |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | English Hams, to make like ... |
| bay salt make sufficient pickle to cover it, as strong as to bear an egg | — | — | Spices, bay leaf | Spices and Herbs | Collar of Beef | |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt beat into a fine powder | 9.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 15. |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
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