| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 9. |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 13. |
| bay salt equal quantity | — | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. | |
| bay salt | 4.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. |
| 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 | Westphalia Ham, to cure. No... |
| bay salt for every ham | — | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 2 |
| bay salt bruised fine | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 3. |
| bay salt well bruised | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 4. | |
| bay salt well boiled | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 5. | |
| bay salt | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle |
| bay salt at the bottom, and a little on the top | — | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle | |
| bay salt fine beaten | — | — | Spices, bay leaf | Spices and Herbs | To recover Anchovies | |
| bay salt | 0.25 | pound | — | Spices, bay leaf | Spices and Herbs | Walnut Ketchup. No. 2. |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Capers | |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Herrings, to marinate |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Herrings, red, Trout fashion | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Radish Pods [361] | |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Boiled Salt Beef |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Pressed Salt Beef |
| bay salt | 3.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Spiced Pressed Beef (for Co... |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To dress a STURGEON |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | To pickle SALMON the Newcas... |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To collar a Calf's Head | |
| bay salt boiled with bran and water | — | — | Spices, bay leaf | Spices and Herbs | To collar a Calf's Head | |
| 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 | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To salt a Leg of Mutton |
| bay salt rub every piece well | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | To pickle Pork |
| bay salt | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | To pickle Beef |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Pickled Grapes |
| bay salt | amount to cover a six-pence | — | Spices, bay leaf | Spices and Herbs | Pickled Onions | |
| bay salt | little | — | Spices, bay leaf | Spices and Herbs | French Beans | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | TAKE a brisket of beef |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To preserve Cockles | |
| bay salt | 1.0 | pint | — | Spices, bay leaf | Spices and Herbs | To make Bacon |
| bay salt | 0.5 | lb | — | Spices, bay leaf | Spices and Herbs | To Cure a Ham. No. 2. (Beec... |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 1. |
| bay salt fine powder | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 2. |
| bay salt powdered finely and well mixed | — | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 2. | |
| bay salt | 1.0 | oz. | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 3. Miss. Da... |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 4. |
| 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 fine | — | — | Spices, bay leaf | Spices and Herbs | (Untitled) | |
| bay salt dry and crushed | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Grapes, to pickle |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | WALNUT CATCHUP |
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