| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovies chopped | 6.0 | — | — | — | — | Camp Vinegar (No. 403) |
| anchovies pounded | 6.0 | — | — | — | — | Fish Sauce (No. 425) |
| anchovies pounded | 4.0 | ounces | — | — | — | Sauce Superlative (No. 429) |
| anchovies pounded to a pulp | 10.0–12.0 | — | — | — | — | Quintessence of Anchovy (No... |
| anchovies pounded | — | — | — | — | Anchovy Powder (No. 435) | |
| anchovies | — | — | — | — | To poach Eggs (No. 546) | |
| anchovies | — | — | — | — | To poach Eggs (No. 546) | |
| anchovies boned and washed | — | — | — | — | Anchovy Toast (No. 573) | |
| anchovies chopped | 2.0–3.0 | — | — | — | — | To stew Lamprey, as at Worc... |
| anchovies minced | — | — | — | — | Cecils | |
| anchovies | 2.0 | — | — | — | — | Another Ditto. |
| anchovies | few | — | — | — | Veal Sausages | |
| anchovies chopped very small | 2.0 | — | — | — | — | Mutton Sausages |
| anchovies Pound | 2.0 | — | — | — | — | Lobster Sauce |
| anchovies chop | 1.0–2.0 | — | — | — | — | Anchovy Sauce |
| anchovies chopped small | 2.0 | — | — | — | — | Fish Sauce without Butter |
| anchovies cut small | 1.0 | pound | — | — | — | Fish Sauce A-la-Craster |
| anchovies | 12.0 | — | — | — | — | A very fine Fish Sauce |
| anchovies chopped | 4.0 | — | — | — | — | Camp Vinegar |
| anchovies chopped | 12.0 | — | — | — | — | Essence of Anchovies |
| anchovies bones and liquor | 2.0 | pounds | — | — | — | Walnut Catsup |
| anchovies | — | — | — | — | Forcemeat for Patties, Ball... | |
| anchovies | 3.0 | — | — | — | — | Calf’s Head Soup |
| anchovies | 4.0 | — | — | — | — | Mock Turtle. No. 4. |
| anchovies | 6.0 | — | — | — | — | Ox Head Soup |
| anchovies | — | — | — | — | Crab or Lobster, to butter | |
| anchovies | — | — | — | — | Haddocks, to bake | |
| anchovies cleaned and cut in lengths | — | — | — | — | Lobster Salad | |
| anchovies | 2.0–3.0 | — | — | — | — | Mullet, to boil |
| anchovies split and shred fine | 3.0 | — | — | — | — | Pike, German way of dressin... |
| anchovies | — | — | — | — | Ribs and Sirloin of Beef | |
| anchovies well washed and boned | 2.0 | — | — | — | — | Cold Beef, to pot |
| anchovies sliced | 8.0 | — | — | — | — | Collar of Beef |
| anchovies beat fine | 3.0 | — | — | — | — | Cabbage, farced |
| anchovies dissolved | — | — | — | — | Collops of cold beef | |
| anchovies | — | — | — | — | Neck of Mutton, to boil | |
| anchovies | — | — | — | — | Shoulder of Mutton, to roas... | |
| anchovies | 2.0 | — | — | — | — | Mutton to eat like Venison |
| anchovies pounded | 2.0–3.0 | — | — | — | — | Salad, to dress |
| anchovies finely picked | — | — | — | — | Tripe, to dress | |
| anchovies minced | 2.0–3.0 | — | — | — | — | Veal Collops, with Oysters |
| anchovies dissolved in lemon-juice | 3.0 | — | — | — | — | Fillet of Veal, to boil |
| anchovies | 2.0–3.0 | — | — | — | — | Knuckle of Veal, white |
| anchovies | 2.0 | — | — | — | — | Pullets with Oysters |
| anchovies | — | — | — | — | Anchovy Pickle | |
| anchovies | 3.0 | — | — | — | — | Carp Sauce |
| anchovies large | 4.0 | — | — | — | — | Carp Sauce |
| anchovies chopped small | — | — | — | — | Light brown Sauce for Carp | |
| anchovies | 3.0–4.0 | — | — | — | — | Sauce for Carp and Tench |
| anchovies well washed and picked | 6.0 | fine | — | — | — | Dutch Sauce for Carp or Tench |
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