| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace dried and beaten fine | 2.0 | large blades | — | Spices, mace, ground | Spices and Herbs | Vermicella |
| mace beat fine | — | — | Spices, mace, ground | Spices and Herbs | Lamb or Veal Pie with Caudle | |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | Lamb or Veal Pie with Caudle |
| mace beat fine | — | — | Spices, mace, ground | Spices and Herbs | Meat Pie | |
| mace finely beat | — | — | Spices, mace, ground | Spices and Herbs | Puff-Paste Crust Pie | |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | Calves Feet Pie |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Veal Pye | |
| mace | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Giblet Pie |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Chicken Pie | |
| mace beat fine | 0.5 | ounce | — | Spices, mace, ground | Spices and Herbs | Yorkshire Christmas Pie |
| mace beat fine | 0.125 | ounce | — | Spices, mace, ground | Spices and Herbs | To make a Goofe Pye |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Venison Paſty |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | A fine dish |
| mace | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Mince Pyes the best way |
| mace whole | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Split Pea Soup with Red Her... |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Green Pea Soup | |
| mace beat fine | 3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Vegetable Soup |
| mace whole | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Eel Soup |
| mace whole | — | — | Spices, mace, ground | Spices and Herbs | Carp and Eel Soup | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Carp and Eel Soup |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Scate or Thornback Soup |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Barley Water |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Turnip Soup |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Rice White Pot |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Westminster Fool |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | Plumb Porridge, or Barley G... |
| mace | 1.5 | blades | — | Spices, mace, ground | Spices and Herbs | Plumb Gruel |
| mace a little | — | — | Spices, mace, ground | Spices and Herbs | Another Way | |
| mace beat | — | — | Spices, mace, ground | Spices and Herbs | Curd Fritters | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fine Pancakes | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To stew Pippins whole |
| mace | — | — | Spices, mace, ground | Spices and Herbs | A pretty Made-Dish | |
| mace | 2.0–3.0 | blades | — | Spices, mace, ground | Spices and Herbs | To stew a Brace of Carp |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To bake a Carp | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | To fry Tench | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | To fry Tench |
| mace beat fine | — | — | Spices, mace, ground | Spices and Herbs | To roast a Cod's Head | |
| mace | –2.0 | blade | — | Spices, mace, ground | Spices and Herbs | To boil Cod |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Fricaseed Cod | |
| mace whole | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | To dress a Jole of pickled ... |
| mace | blade | — | Spices, mace, ground | Spices and Herbs | To stew Eels | |
| mace | 1.5 | blade | — | Spices, mace, ground | Spices and Herbs | To stew Eels with Broth |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | To fricafy Cod-Sounds | |
| mace dried and beaten fine | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Salmon au Court-Bouillon |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Salmon a la Braise | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To dress Eels with Brown Sauce |
| mace beaten fine | — | — | Spices, mace, ground | Spices and Herbs | To roast a Piece of Fresh S... | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To roast a Piece of Fresh S... | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | To roast a Fillet or Collar... | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | To boil Sturgeon |
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