| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| water or unflavoured broth | — | — | Water, tap | Tap water | To Roast Partridges | |
| water or weak stock | 1.0 | pint | — | Water, tap | Tap water | Hashed Game |
| water paste | 1.0 | thick | — | Water, tap | Tap water | Venison Pastry |
| water paste similar to that used for venison | — | — | Water, tap | Tap water | Roast Ham à la Bigarade | |
| water paste stiff | — | — | Water, tap | Tap water | Marrowbones with Toast. (Sa... | |
| water that boiled the fowls kept hot | — | — | Water, tap | Tap water | Another white Sauce, more e... | |
| water that fish was boiled in | 1.0–2.0 | spoonfuls | — | Water, tap | Tap water | Gravy Sauce |
| water that the peas were boiled in | — | — | Water, tap | Tap water | Preserving Green Peas | |
| weak broth or cold water | — | — | Water, tap | Tap water | A Good Family Stew of Mutton | |
| weak stock or water | 0.5 | pint | — | Water, tap | Tap water | Lark Pie |
| weak stock or water | 1.0 | pint | — | Water, tap | Tap water | Hashed Duck |
| white stock or water | 5.0 | quarts | — | Water, tap | Tap water | Soup à la Windsor |
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