| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| water | 4.0 | tablespoonsful | — | Water, tap | Tap water | China Chilo |
| water | 0.25 | pint | — | Water, tap | Tap water | Calf's Liver Aux Fines Herb... |
| water | 0.25 | pint | — | Water, tap | Tap water | VEAL COLLOPS |
| water | 1.0 | pint | — | Water, tap | Tap water | A Fish Pie |
| water | — | — | Water, tap | Tap water | BOILED CALF'S HEAD (without... | |
| water poured in | half their depth | — | Water, tap | Tap water | MUTTON CUTLETS STEWED IN TH... | |
| water | 0.25 | pint | — | Water, tap | Tap water | Scotch Collops, White |
| water | 0.5 | pint | — | Water, tap | Tap water | SCOTCH COLLOPS |
| water | 2.0–3.0 | spoonsful | gravy | Water, tap | Tap water | MUTTON CUTLETS STEWED IN TH... |
| water | 1.0 | quart | — | Water, tap | Tap water | Giblet Pie |
| water | 0.5 | pint | — | Water, tap | Tap water | Curry. No. 7. |
| water | 1.0 | quart | — | Water, tap | Tap water | Ham, to cure. No. 11. |
| water | — | — | Water, tap | Tap water | Westphalia Ham, to cure. No... | |
| water | — | — | Water, tap | Tap water | English Hams, to make like ... | |
| water boiling | — | — | Water, tap | Tap water | English Hams, to make like ... | |
| water | — | — | Water, tap | Tap water | Boiled Calf's Feet and Pars... | |
| water | 1.0 | pint | — | Water, tap | Tap water | Pork Pies (Warwickshire Rec... |
| water | — | — | Water, tap | Tap water | Pork Pies (Warwickshire Rec... | |
| water | 1.0 | pint | — | Water, tap | Tap water | To Dress a Loin of Mutton L... |
| water | 1.0 | pint | — | Water, tap | Tap water | Boiled Shoulder of Mutton w... |
| water | — | — | Water, tap | Tap water | To Boil Pickled Pork | |
| water | 3.0 | gallons | — | Water, tap | Tap water | To Cure Bacon or Hams in th... |
| water | — | — | Water, tap | Tap water | How to Boil a Ham to Give I... | |
| water cold | — | — | Water, tap | Tap water | A Boiled Leg of Mutton with... | |
| water | — | — | Water, tap | Tap water | Boiled Shoulder of Mutton w... | |
| water | — | — | Water, tap | Tap water | To Boil a Ham | |
| water | — | — | Water, tap | Tap water | Boiled Bacon | |
| water Pour to these | 1.5 | pint | — | Water, tap | Tap water | Minced Veal |
| water | 0.75 | pint | — | Water, tap | Tap water | To Roast Calf's Liver |
| water | 3.0 | pints | — | Water, tap | Tap water | Lamb's Fry |
| water | 0.5 | pint | — | Water, tap | Tap water | Baked Beef and Potatoes |
| water boiled | — | — | Water, tap | Tap water | Roast Partridge | |
| water sufficient to cover | — | — | Water, tap | Tap water | To Dress a Sheep's Head | |
| water | 2.5 | quarts | — | Water, tap | Tap water | Sheep's Feet or Trotters |
| water boiling, slightly salted | — | — | Water, tap | Tap water | Roast Shoulder of Mutton | |
| water | 0.25 | pint | — | Water, tap | Tap water | RAGOUT OF COLD NECK OF MUTTON |
| water | 3.0–4.0 | pints | — | Water, tap | Tap water | Knuckle of Veal with Rice |
| water | — | — | Water, tap | Tap water | Tripe and Onions | |
| water | little | — | Water, tap | Tap water | Oysters. No. 3. | |
| water | 2.0 | teacupfuls | — | Water, tap | Tap water | MUTTON PIE |
| water | 1.5 | pint | — | Water, tap | Tap water | Mutton Stew |
| water | — | broth (made with the bones of the joint) | Water, tap | Tap water | Knuckle of Veal en Ragout | |
| water | 1.0 | pint | — | Water, tap | Tap water | Mutton Stew |
| water | 0.5 | teacupful | — | Water, tap | Tap water | Hodge-Podge |
| water | — | — | Water, tap | Tap water | Stewed Eels | |
| water | — | — | Water, tap | Tap water | Hashed Mutton | |
| water | 0.25 | pint | — | Water, tap | Tap water | China Chilo |
| water | 0.5 | pint | — | Water, tap | Tap water | Rice and Apples |
| water | — | — | Water, tap | Tap water | Boiled Leg of Mutton | |
| water | — | — | Water, tap | Tap water | To Dress Tripe |
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