| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace | — | — | Spices, mace, ground | Spices and Herbs | Lobster Soup | |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | EEL SOUP |
| mace whole | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To dress Pigs Petty-toes |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Roast Veal with Gravy Sauce | |
| mace dried and beat fine | 5.0–6.0 | blades | — | Spices, mace, ground | Spices and Herbs | Roast Leg of Pork |
| mace tied up in a muslin rag | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Breast of Veal |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Roast Veal with Gravy Sauce | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Roast fowl or veal with for... | |
| mace | 2.0 | small blades | — | Spices, mace, ground | Spices and Herbs | Fricandeau of Veal |
| mace | 0.5 | ounces | — | Spices, mace, ground | Spices and Herbs | Pork Broth |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Veal with Gravy |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Turkey or Fowl with Celery ... |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Lamb-stones and Sweetbreads | |
| mace freshly pounded | 0.5 | teaspoonful | — | Spices, mace, ground | Spices and Herbs | Bordyke Veal Cake |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Boiled Head Hash | |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | White Soup. No. 4. |
| mace in the finest powder | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | White Soup. No. 7. |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Gravy for Hash | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Veal Broth. No. 3. |
| mace pounded | little | — | Spices, mace, ground | Spices and Herbs | Rabbit Soup | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Alamode Beef, in the French... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Veal Steaks | |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Boiled Knuckle |
| mace | — | — | Spices, mace, ground | Spices and Herbs | A second way to roast a Leg... | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Rabbit Soup |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Fricassied Chicken | |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | Portable Soup |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | A second way to make a Whit... |
| mace pounded | little | — | Spices, mace, ground | Spices and Herbs | PHEASANT SOUP | |
| mace in fine powder | — | — | Spices, mace, ground | Spices and Herbs | Knuckle of Veal with Rice | |
| mace finely pounded | — | — | Spices, mace, ground | Spices and Herbs | Spanish Soup | |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | SAVOURY JELLY FOR MEAT PIES |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Soup without Meat |
| mace dried and beat fine | — | — | Spices, mace, ground | Spices and Herbs | White Fricasey | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Stewed Tripe | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To ragoo a Leg of Mutton |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Ox-Cheek Soup |
| mace | –2.0 | — | — | Spices, mace, ground | Spices and Herbs | Knuckle of Veal en Ragout |
| mace | bit | — | Spices, mace, ground | Spices and Herbs | Soup. No. 3. | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Brown Fricasey | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Pigeons |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Gravy for White Sauce |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | Green Pea Soup. No. 1. |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Economical Veal Soup |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Calf's Head Stew | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | The best sauce to a boiled ... |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Gravy for a Turkey, or any ... |
| mace large | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Boiled Breast of Veal |
| mace | little | — | Spices, mace, ground | Spices and Herbs | Onion Soup. No. 2. | |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | HESSIAN SOUP |
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