| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| water | — | — | Water, tap | Tap water | An Excellent Way of Preserv... | |
| water | 1.0 | pint | — | Water, tap | Tap water | 396. Stewed Beef or Rump Steak |
| water | 6.0 | quarts | — | Water, tap | Tap water | Green Pea Soup. No. 1. |
| water | 0.5 | pint | — | Water, tap | Tap water | 399. Another method |
| water | 1.0 | pint | — | Water, tap | Tap water | Ox Head Soup |
| water | 1.0 | gill | — | Water, tap | Tap water | 407. Ox-Kidneys |
| water | 2.0 | wineglassfuls | — | Water, tap | Tap water | 409. Remains of Ox-Tongue |
| water | 1.0 | wineglassful | — | Water, tap | Tap water | 410. Remains of Salt Beef |
| water | 0.5 | gill | — | Water, tap | Tap water | MELTED BUTTER (the French S... |
| water | — | — | Water, tap | Tap water | 412. Fricandeau | |
| water | 1.0 | gill | — | Water, tap | Tap water | 413. Fricandeau Bourgeoise,... |
| water | 0.25 | gill | — | Water, tap | Tap water | 417. Calf’s Heart, roasted |
| water | 0.5 | pint | — | Water, tap | Tap water | 422. Veal Cutlets aux Fines... |
| water | — | — | Water, tap | Tap water | 425. Made Dish from Joints ... | |
| water | little | — | Water, tap | Tap water | 425. Made Dish from Joints ... | |
| water | drop | — | Water, tap | Tap water | 428. Stewed Calf’s Liver | |
| water | — | — | Water, tap | Tap water | 432. French Ragout of Mutton | |
| water | 1.0 | quart | — | Water, tap | Tap water | 433. Irish Stew |
| water | 3.0 | gallons | — | Water, tap | Tap water | Ox Head Soup |
| water | — | — | Water, tap | Tap water | 436. Cutlets with Mushrooms | |
| water | 1.0 | quart | — | Water, tap | Tap water | 463. Braised Chicken |
| water | — | — | Water, tap | Tap water | 463. Braised Chicken | |
| water | 3.0 | gallons | — | Water, tap | Tap water | Ox Head Soup |
| water | — | — | Water, tap | Tap water | 479. Blanquettes of Turkey | |
| water | 0.5 | pint | — | Water, tap | Tap water | Economical Sauce |
| water | 2.0 | quarts | — | Water, tap | Tap water | Rabbit Soup |
| water | 1.0 | wineglassful | — | Water, tap | Tap water | Butter Sauce |
| water | — | — | Water, tap | Tap water | 486. Fricassée of Rabbit | |
| water | 1.0 | pint | — | Water, tap | Tap water | 487. Gibelotte of Rabbit |
| water | 1.0 | pint | — | Water, tap | Tap water | 488. Compote of Pigeons |
| water | 0.5 | pint | — | Water, tap | Tap water | 490. Hot Lamb Pie (raised) |
| water | 1.0 | wineglassful | — | Water, tap | Tap water | 492. Rump Steak Pie |
| water | wineglassful | — | Water, tap | Tap water | 493. Veal and Ham Pie | |
| water | 1.0 | wineglassful | — | Water, tap | Tap water | 495. Another method |
| water pour in | — | — | Water, tap | Tap water | 496. Lamb Pie | |
| water | — | — | Water, tap | Tap water | 498. Rabbit Pie | |
| water | 1.0 | tablespoonful | — | Water, tap | Tap water | Boiled Apple Sauce |
| water highly seasoned | — | — | Water, tap | Tap water | 501. Grouse Pie | |
| water | 0.5 | pint | — | Water, tap | Tap water | 502. Sea Pie |
| water | 1.0 | gallon | — | Water, tap | Tap water | To Boil Lobsters |
| water | 6.0 | quarts | — | Water, tap | Tap water | Cow-heel Broth |
| water pour over steak, moistening the edges of the paste | 1.0 | gill | — | Water, tap | Tap water | 504. Beefsteak Pudding |
| water boiling | 1.0 | gallon | — | Water, tap | Tap water | 504. Beefsteak Pudding |
| water | 0.25 | pint | — | Water, tap | Tap water | 511. Suet Pudding |
| water | 1.0 | quart | — | Water, tap | Tap water | Giblet Soup. No. 3. |
| water | 3.0 | quarts | — | Water, tap | Tap water | Giblet Soup. No. 3. |
| water | 1.0 | pint | — | Water, tap | Tap water | Giblet Sauce |
| water | 1.0 | pint | — | Water, tap | Tap water | Giblet Soup. No. 1. |
| water | 2.0 | quarts | — | Water, tap | Tap water | Eel Soup |
| water | 0.5 | pint | — | Water, tap | Tap water | Bechamel Maigre, or Without... |
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