| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Ham and Chicken, to pot. Mr... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Hog’s Puddings, Black. No. 3. | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Hog’s Puddings, White. No. 1. | |
| mace whole | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Haricot Mutton |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Leg of Mutton or Beef, to hash |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Mutton to eat like Venison | |
| mace beaten, strew on the cheeks | — | — | Spices, mace, ground | Spices and Herbs | Ox-cheek, to stew | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Pig, to collar in colours | |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | Potatoes, French way of coo... |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Sausages for Scotch collops | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Veal Sausages | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Tongue, to pot | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Veal, to stew | |
| mace well beaten | — | — | Spices, mace, ground | Spices and Herbs | Fillet of Veal, to farce or... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fillet of Veal, to boil | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fillet of Veal, to boil | |
| mace | little | — | Spices, mace, ground | Spices and Herbs | Knuckle of Veal, white | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Red Deer Venison, to pot | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Chicken, to fricassee. No. 3. | |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Chicken, to fricassee. No. 4. |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Chicken, white fricassee of |
| mace | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | Pigeons, to stew. No. 3. |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Pigeons au Soleil | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Pigeons à la Tatare, with C... | |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Pullets with Oysters |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Rabbits, to boil | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Rabbits, white fricassee of... | |
| mace | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Partridge, to pot |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Partridge Pie | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Pheasant à la Braise | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Bread Sauce. No. 1. |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Carp Sauce | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Carp Sauce | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | White Sauce for Carp | |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Dutch Sauce for Carp or Tench |
| mace | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Devonshire Sauce |
| mace | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 1. |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 6. | |
| mace | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 7. |
| mace Boil | — | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 10. | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 11. | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 12. |
| mace | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Fish Sauce. No. 13. |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Brown Gravy |
| mace large | blades | — | Spices, mace, ground | Spices and Herbs | Ketchup | |
| mace beaten | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Mushroom Ketchup. No. 1. |
| mace | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Mushroom Ketchup. No. 1. |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Oyster Sauce. No. 1. |
| mace cut fine | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | Sauce de Ravigotte |
| mace pounded | 0.125 | ounce | — | Spices, mace, ground | Spices and Herbs | Tomata Ketchup |
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