| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| American paste for covering | — | — | Fish, shad, american, raw | Finfish and Shellfish Products | Rabbit Pie | |
| American sauce | — | — | Fish, shad, american, raw | Finfish and Shellfish Products | Fillets of Pigeons à l’Amér... | |
| American white mayonnaise made with cream and lemon juice instead of oil and vinegar | — | — | Mayonnaise, light | Mayonnaise | Huitres en Salade | |
| ammonia | 1.0 | teaspoonful | carbonate of soda | — | — | A NICE PLUM CAKE |
| anchovie chopped | 1.0 | — | — | — | — | Stuffing for Turkies, Hares... |
| anchovie rubbed through a sieve | 1.0 | — | — | — | — | Patties of Lobsters or Oysters |
| anchovie picked and rubbed through a hair sieve | 1.0 | — | — | — | — | Buttered Eggs |
| anchovie picked and rubbed through a hair sieve | 1.0 | — | — | — | — | Omlet of Eggs |
| anchovie picked and rubbed through a hair sieve | 1.0 | — | — | — | — | Rammequins |
| anchovie rubbed through a fine sieve | 0.5 | — | — | — | — | Poivrade Sauce for Game, Ma... |
| anchovie liquor | 1.0 | dessert spoonful | — | — | — | Potted Lobster |
| anchovie liquor | — | — | — | — | Lobster Sauce for Fish | |
| anchovie liquor | — | — | — | — | Oyster Sauce for Fish | |
| anchovie liquor | — | — | — | — | Shrimp Sauce for Fish | |
| anchovie liquor | 3.0 | spoonfuls | — | — | — | Anchovie Sauce for Fish |
| ancho-vies washed and boned | 4.0 | — | — | Tomatillos, raw | Vegetables and Vegetable Products | Little Lobster Soufflés à l... |
| anchovies | 12.0 | — | — | — | — | Fish Sauce. No. 2. |
| anchovies | 2.0 | pounds | — | — | — | Essence of Anchovies |
| anchovies | — | — | — | — | Mustard.—(No. 370.) | |
| anchovies | — | — | — | — | Cockle Catsup | |
| anchovies | — | — | — | — | Baked Pike | |
| anchovies cleaned, soaked in spring water for 2-6 hours, wiped dry, opened, backbones removed without dividing the fish | 12.0 | — | — | — | — | ANCHOVIES FRIED IN BATTER |
| anchovies freed from the bones and skin | 4.0 | — | — | — | — | Forced Eggs for Garnishing ... |
| anchovies | 2.0 | — | — | — | — | A Good English Stew |
| anchovies | — | — | — | — | To stew Fish | |
| anchovies chopped fine | — | — | — | — | Roasted Pike or Sturgeon | |
| anchovies | 2.0–3.0 | fillets | — | — | — | Curried Toasts with Anchovies |
| anchovies drained from pickle, heads and fins removed, skin scraped off | — | — | — | — | To Fillet Anchovies | |
| anchovies Cut into small slips | — | — | — | — | Rissoles | |
| anchovies picked from the bone, cut into slips | — | — | — | — | Canapés | |
| anchovies picked | — | — | — | — | Solomon Grundy | |
| anchovies best | 1.0 | lb | — | — | — | Anchovie Liquor |
| anchovies | 0.25 | pound | — | — | — | Walnut Ketchup for Fish Sauces |
| anchovies | 6.0 | — | — | — | — | CRAYFISH SOUP |
| anchovies | 2.0 | — | — | — | — | Lobster Soup |
| anchovies | 12.0 | — | — | — | — | Fried Anchovies |
| anchovies bone and dry | 24.0 | dozen | — | — | — | Anchovy Butter or Paste |
| anchovies | 2.0 | — | — | — | — | Barbel |
| anchovies chopped | 3.0 | — | — | — | — | Cod Sounds |
| anchovies | 2.0 | — | — | — | — | Matelot of Tench |
| anchovies | 3.0 | — | — | — | — | Fish Pie, with Tench and Eels |
| anchovies bone | 4.0 | — | — | — | — | Anchovy Sauce for Fish |
| anchovies | — | — | — | — | Forcemeat for Pike, Carp, H... | |
| anchovies | 2.0 | — | — | — | — | FORCEMEAT FOR BAKED PIKE |
| anchovies | 0.25 | lb | — | — | — | Pickled Walnuts |
| anchovies boned | 6.0 | — | — | — | — | Anchovy Butter |
| anchovies pounded | — | — | — | — | SCOTCH EGGS | |
| anchovies scraped clear from skin, freed from bones | 12.0 | — | — | — | — | Anchovy Butter |
| anchovies Pound | 3.0 | — | — | — | — | Anchovy Sauce (No. 270) |
| anchovies boned | 6.0 | — | — | — | — | Mr. Michael Kelly’s Sauce f... |
← Previous Page 20 of 2580 Next →