| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| mace pound and sift fine | 0.25 | ounce | — | Spices, mace, ground | Spices and Herbs | Bride Cake |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Giblets with Pudding | |
| mace pounded | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Oyster Patties |
| mace pounded | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | STEWED OYSTERS |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Blancmange (No. 46) |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Forcemeat as for Turtle, at... | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Giblets |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Pigeons with Ragout and Pat... | |
| mace | 4.5–5.0 | blades | — | Spices, mace, ground | Spices and Herbs | A Green Peas Soup |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Rolled Breast of Veal | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Larded Ducks | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Kidney | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Breast of Veal |
| mace | — | — | Spices, mace, ground | Spices and Herbs | An excellent Soup | |
| mace | little | — | Spices, mace, ground | Spices and Herbs | Ragoût of Cold Veal (No. 512) | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Chicken |
| mace beaten | very little | — | Spices, mace, ground | Spices and Herbs | Stewed Duck | |
| mace beaten | 0.25 | tsp | — | Spices, mace, ground | Spices and Herbs | Stewed Goose |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Fried Meat with Gravy | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Chickens a la Braise | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Pullets a la Sainte Menehout | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To roast a Fowl with Chesnuts | |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Chickens roasted with Force... | |
| mace | blade | — | Spices, mace, ground | Spices and Herbs | Stewed Chicken | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | To stew a Turkey Brown the ... |
| 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 | A Fowl a la Braise | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Chickens with Gravy | |
| mace pounded | to taste | — | Spices, mace, ground | Spices and Herbs | Potted Lobster | |
| mace tied loose in a muslin-rag | — | — | Spices, mace, ground | Spices and Herbs | Turkey or Fowl with Celery ... | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Lobster Cutlets | |
| mace beaten | little | — | Spices, mace, ground | Spices and Herbs | To dress a Turkey or Fowl t... | |
| mace | 1.0–2.0 | blade | — | Spices, mace, ground | Spices and Herbs | Knuckle |
| mace beaten | — | — | Spices, mace, ground | Spices and Herbs | Celery | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Lobster (a la Mode Francaise) | |
| mace finest powder | — | — | Spices, mace, ground | Spices and Herbs | Tongues to eat cold | |
| mace | 1.0 | blade | — | Spices, mace, ground | Spices and Herbs | Mushroom Sauce |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Stewed Celery | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Indian Lobster-Cutlets | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To stew a Turkey Brown | |
| mace pounded | — | — | Spices, mace, ground | Spices and Herbs | Hot Lobster | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | To dress a Pig en Porcupinelet | |
| mace | blade | — | Spices, mace, ground | Spices and Herbs | The best way to roast a turkey | |
| mace | — | — | Spices, mace, ground | Spices and Herbs | Various ways of dressing a Pig | |
| mace small | 2.0 | blades | — | Spices, mace, ground | Spices and Herbs | BAKED WHITE HERRINGS. |
| mace | 3.0–4.0 | blades | — | Spices, mace, ground | Spices and Herbs | A Pig in Jelly |
| mace | 1.5 | blades | — | Spices, mace, ground | Spices and Herbs | Sauce for Turkey or Fowl |
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