| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To salt Beef red | |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Hogs’ Cheeks to dry |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | English Hams, to make like ... |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Salmon to dry |
| bay salt | 0.25 | pound | — | Spices, bay leaf | Spices and Herbs | Walnut Ketchup. No. 2. |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To dress a STURGEON |
| bay salt at the bottom, and a little on the top | — | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle | |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | To pickle SALMON the Newcas... |
| bay salt pounded | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef for Slices |
| bay salt for every ham | — | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... | |
| 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 | — | — | Spices, bay leaf | Spices and Herbs | To pickle SAMPHIRE | |
| bay salt | handful | — | Spices, bay leaf | Spices and Herbs | To pickle STURGEON | |
| bay salt | 4.0 | oz. | — | Spices, bay leaf | Spices and Herbs | Beef, Dutch |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt | 3.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Spiced Pressed Beef (for Co... |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | WALNUT CATCHUP |
| bay salt | 1.0 | lb. | — | Spices, bay leaf | Spices and Herbs | Hams, to Pickle (Italian fa... |
| bay salt fine powder | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 2. |
| bay salt | 10.0 | oz. | — | Spices, bay leaf | Spices and Herbs | Hams, to Pickle (Italian fa... |
| bay salt | 6.0 | oz | — | Spices, bay leaf | Spices and Herbs | Collared beef |
| bay salt dry and crushed | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Grapes, to pickle |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Pot Pourri. No. 4. |
| bay salt | amount to cover a six-pence | — | Spices, bay leaf | Spices and Herbs | Pickled Onions | |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | The Nicest Pickle / Hamburg... |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt fine | — | — | Spices, bay leaf | Spices and Herbs | (Untitled) | |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 2 |
| bay salt | 1.0 | pint | — | Spices, bay leaf | Spices and Herbs | Bacon |
| bay salt equal quantity | — | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. | |
| bay salt bruised fine | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 3. |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 13. |
| bay salt | handful | — | Spices, bay leaf | Spices and Herbs | To dress a Whole Salmon for... | |
| bay salt well bruised | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 4. | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Another Way to dress a Turbot | |
| 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 | — | — | Spices, bay leaf | Spices and Herbs | Turbot, to boil in Court Bo... | |
| bay salt well boiled | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 5. | |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Bacon, to cure. No. 1. |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Capers | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To preserve Cockles | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Radish Pods [361] | |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt | 4.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Boar’s Head, to dress whole | |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Essence of Anchovies |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Herrings, to marinate |
| bay salt mixed together, and dried | 0.5 | pint | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 1. |
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