| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bread nicely fried, and cut three-corner ways | — | — | — | — | Pike | |
| bread toasted, cut into three-cornered pieces | 1.0 | slice | — | — | — | Oysters |
| bread toasted | — | — | — | — | Muſcels | |
| bread fippets | — | — | — | — | Veal minced | |
| bread toasted brown and cut three-corner ways | thin | — | — | — | Mutton hashed | |
| bread toasted, cut thin | — | — | — | — | Turkey Hash | |
| bread fried, in croûtons | — | — | — | — | Gibelotte de Lapin | |
| bread soaked in milk, squeezed dry | — | — | — | — | Rabbit Klösse | |
| bread covered with fat bacon | — | — | — | — | Snipe Raised Pie (Hot) | |
| bread large enough for a leg and wing to lie upon, fried till lightly browned | slices | — | — | — | Stewed Teal | |
| bread | 1.0 | crust | — | — | — | Fish with Gravy |
| bread fried | pieces | — | — | — | Woodcock à la Chasseur | |
| bread cut into neat slices about two inches square, fried to a pale colour | — | — | — | — | Woodcock en Surprise | |
| bread of the same size, fried of a nice colour | 6.0 | bits | — | — | — | Salmi of Woodcocks à la Luc... |
| bread toasted brown | 1.0 | crust | — | — | — | Beef |
| bread | 1.0 | crust | — | — | — | Essence of Ham |
| bread grated | — | — | — | — | Caper Sauce | |
| bread soaked in milk | 2.0 | slices | — | Bread, vegetable | Yeast breads | CREAM OF CHICKEN |
| bread fried, in pieces | — | — | — | — | Boulse Beef | |
| bread | 2.0 | slices | — | Bread, vegetable | Yeast breads | CREAM OF RABBIT. [26] |
| bread grated | — | — | — | — | To dress the Umbles of Deer | |
| bread fried, cut in dices | pieces | — | — | — | Oxford John | |
| bread soaked in sweet milk, milk pressed out | 2.0 | slices | — | Bread, vegetable | Yeast breads | Frigedel of Rabbit |
| bread toasted | — | — | Bread, vegetable | Yeast breads | ROAST PARTRIDGES | |
| bread grated | 1.0 | slice | — | Bread, vegetable | Yeast breads | BREAD SAUCE FOR ROAST CHICKEN |
| bread cut in strips an inch in length | 2.0 | slices | — | Bread, vegetable | Yeast breads | STRAWBERRY TOASTS |
| bread crust removed, cut in small dice pieces | 2.0 | slices | — | Bread, vegetable | Yeast breads | STEAMED CABINET PUDDING |
| bread close | 4.0 | lb | — | — | — | 793. ORNAMENTAL CROUSTADES |
| bread thin, fried | slices | — | — | — | Roast Snipes with Purslain ... | |
| bread toasted | — | — | — | — | Eggs and Brocoli | |
| bread cut about half an inch thick | 1.0 | round | — | — | — | Asparagus |
| bread toasted, cut into sippets | — | — | — | — | 811. HASHED BEEF, PLAIN. | |
| bread toasted hard | — | — | Bread, vegetable | Yeast breads | Brown Pottage | |
| bread crumbled very fine | — | — | Bread, vegetable | Yeast breads | To clean white Sattins, flo... | |
| bread grated | 1.0 | pound | — | — | — | Carrot Pudding |
| bread delicately toasted | 1.0 | slice | — | Bread, vegetable | Yeast breads | Primrose Wine |
| bread toasted | — | — | Bread, vegetable | Yeast breads | White Barley Pottage, with ... | |
| bread crumbled | — | — | Bread, vegetable | Yeast breads | Chickens the French Way | |
| bread grated | — | — | — | — | Dried Almond Tarts | |
| bread | 10.0 | ounces | — | — | — | Card Puffs |
| bread fried | — | — | — | — | 942. LAMB'S FEET, A LA POUL... | |
| bread | 12.0 | croûtons | — | — | — | CHICKENS, A'ALGERIENNE |
| bread cut into croûtons | — | — | — | — | Fritot of Chickens, with To... | |
| bread | croûtons | — | — | — | CAPILOTADE OF CHICKENS OR F... | |
| bread | — | — | Bread, vegetable | Yeast breads | Breast of Mutton | |
| bread cut in long narrow pieces | 1.0 | toast | — | Bread, vegetable | Yeast breads | GROUT GRUEL |
| bread fried, cut into croûtons of the same shape | — | — | — | — | FILLETS OF FOWLS, A L'INDIENNE | |
| bread | — | — | Bread, vegetable | Yeast breads | Boiled Pudding | |
| bread sippets | — | — | Bread, vegetable | Yeast breads | Minced Veal another way | |
| bread toasted | 1.0 | slice | — | Bread, vegetable | Yeast breads | CURRANT Wine another Way |
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