| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| salt | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 240. Turbot à la Crême |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 240. Turbot à la Crême | |
| salt chopped | 0.5 | tablespoonful | — | Salt, table, iodized | Spices and Herbs | 243. Sole a la Meunière |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 245. Flounders, Water Souchet | |
| salt | handful | — | Salt, table, iodized | Spices and Herbs | 246. Skate | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 251. Carp, Sauce Matelote | |
| salt | handful | — | Salt, table, iodized | Spices and Herbs | 252. Trout à la Twickenham | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 252. Trout à la Twickenham | |
| salt | 2.0 | teaspoonfuls | — | Salt, table, iodized | Spices and Herbs | 252. Trout à la Twickenham |
| salt | 1.0 | pinch | — | Salt, table, iodized | Spices and Herbs | 253. Trout à la Burton |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 254. Perch sautéd in Butter | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 255. Perch, Hampton Court f... | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 256. Stewed Tench | |
| salt | 1.0 | tablespoonful | — | Salt, table, iodized | Spices and Herbs | 263. French Angler’s way of... |
| salt not too full | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 264. Melted Butter |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 267. Egg Sauce | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 270. Caper Sauce | |
| salt | 1.0 | saltspoonful | — | Salt, table, iodized | Spices and Herbs | 273. Lobster Sauce à la Crême |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 274. Lobster Sauce simplified | |
| salt | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 276. Oyster Sauce |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 277. Another method | |
| salt | pinch | — | Salt, table, iodized | Spices and Herbs | 278. A plainer method | |
| salt | 0.25 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 280. Cream Sauce |
| salt | little | — | Salt, table, iodized | Spices and Herbs | 281. Matelote Sauce | |
| salt | 3.0 | saltspoonfuls | — | Salt, table, iodized | Spices and Herbs | 282. Matelote Sauce simplified |
| salt | 0.5 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 285. Maître d’Hôtel Butter |
| salt dredged | — | — | Salt, table, iodized | Spices and Herbs | 287. Sirloin of Beef | |
| salt | 6.0 | teaspoonfuls | — | Salt, table, iodized | Spices and Herbs | 289. Ribs of Beef braised |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 294. Salt Brisket of Beef | |
| salt | 2.0 | tablespoonfuls | — | Salt, table, iodized | Spices and Herbs | 295. Hamburgh Beef |
| salt | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 295. Hamburgh Beef |
| salt rubbed all over the tongue | — | — | Salt, table, iodized | Spices and Herbs | 297. To cook a fresh Ox Tongue | |
| salt | 2.0 | ounces | — | Salt, table, iodized | Spices and Herbs | 297. To cook a fresh Ox Tongue |
| salt | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 298. Rump Steak broiled |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 309. Knuckle of Veal | |
| salt | 0.25 | pound | — | Salt, table, iodized | Spices and Herbs | 313. Calf’s Head |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 316. Saddle of Mutton, à la... | |
| salt | 1.0 | ounce | — | Salt, table, iodized | Spices and Herbs | 318. Boiled Leg of Mutton |
| salt | 0.5 | ounce | — | Salt, table, iodized | Spices and Herbs | 319. Leg of Mutton à la Bre... |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 319. Leg of Mutton à la Bre... | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 320. Shoulder of Mutton | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 321. Shoulder of Mutton, Pr... | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 323. Leg of Mutton stewed w... | |
| salt | 1.0 | ounce | — | Salt, table, iodized | Spices and Herbs | 325. Boiled Neck of Mutton |
| salt | 1.0 | ounce | — | Salt, table, iodized | Spices and Herbs | 326. Sheep’s Head |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 326. Sheep’s Head | |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 327. Sheep’s Head and Liver | |
| salt | 1.0 | teaspoonful | — | Salt, table, iodized | Spices and Herbs | 329. Saddle of Lamb, Russia... |
| salt | 2.0 | ounces | — | Salt, table, iodized | Spices and Herbs | 332. Boiled Leg of Lamb wit... |
| salt | — | — | Salt, table, iodized | Spices and Herbs | 333. Shoulder of Lamb braised |
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