| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace | — | — | Spices, mace, ground | Spices and Herbs | Giblets with Pudding | |
| mace | –2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Pigeons with Rich Gravy |
| mace season | — | — | Spices, mace, ground | Spices and Herbs | Roast Pigeons with Bacon an... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Larded Ducks | |
| mace beaten | 0.25 | tsp | — | Spices, mace, ground | Spices and Herbs | Stewed Goose |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Crab, or Lobster, to stew. ... | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Pigeons |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | The Lady’s Sauce (For Fish) | |
| mace beaten | very little | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Pigeons with Rice | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Red Cabbage | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Veal Broth. No. 3. |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | The Lady’s Sauce (For Fish) | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle large Cucumbers | |
| mace | 0.5 | ounces | — | Spices, mace, ground | Spices and Herbs | Pork Broth |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Farce with Pigeons | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Chickens with Gravy | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Chicken |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Artichoke Bottoms | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 12. |
| mace | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Chicken | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace | 0.25 | pound | — | Spices, mace, ground | Spices and Herbs | To make Pickle for Mushrooms |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Beet Roots | |
| mace in the finest powder | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | White Soup. No. 7. |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | White Soup. No. 4. |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To roast a Fowl with Chesnuts | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Mushrooms | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Cream Sauce for Fish | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To stew a Turkey Brown the ... |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Onions | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | A Fowl a la Braise | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Pullets a la Sainte Menehout | |
| mace finely pounded | — | — | Spices, mace, ground | Spices and Herbs | Spanish Soup | |
| mace beaten | little | — | Spices, mace, ground | Spices and Herbs | To dress a Turkey or Fowl t... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To stew a Turkey Brown | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To pickle Cucumbers, &c. | |
| mace tied loose in a muslin-rag | — | — | Spices, mace, ground | Spices and Herbs | Turkey or Fowl with Celery ... | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Celery | |
| mace | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 13. |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Stewed Celery | |
| mace shredded and pounded | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | To stew a Turkey Brown the ... |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Chickens roasted with Force... | |
| mace | bit | — | Spices, mace, ground | Spices and Herbs | Soup. No. 3. | |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Aspic, or Clear Savoury-Jelly |
| mace | blade | — | Spices, mace, ground | Spices and Herbs | The best way to roast a turkey | |
| mace sifted | — | — | Spices, mace, ground | Spices and Herbs | Potted Beef | |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | A Pig in Jelly |
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