| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| brewer's yeast | 1.5 | teaspoonfuls | — | Yeast | Not included in a food category | Wiener-Torte |
| brewer’s yeast | — | — | Yeast | Not included in a food category | 6. To make Muffins | |
| brewer’s yeast | 3.0 | table-spoonfuls | — | Yeast | Not included in a food category | Bagshot Daily Loaf |
| brewers' yeast | — | — | Yeast | Not included in a food category | Brewers’ yeast | |
| brewery yeast | — | distillery yeast | Yeast | Not included in a food category | Method of making German yeast | |
| brick-dust | — | — | — | — | Preparation of the Spit | |
| bricks clean, set close together on the oven floor | — | — | Cheese, brick | Dairy and Egg Products | Iron ovens | |
| Brie cheese scraped | 4.0 | ounces | Neuchâtel cheese | — | — | Talmouses with Cheese |
| bright-coloured preserve | — | — | — | — | Meringues | |
| bright Espagnole sauce | 1.0 | gravy-spoonful | — | — | — | 1164. PORTUGAL ONIONS, A L'... |
| bright half-glaze | — | — | — | — | 1031. FILLETS OF PIGEONS, A... | |
| bright orange jelly strained | 1.0 | pint | — | — | — | 1423. ORANGE JELLY, GARNISH... |
| bright preserve | — | red-currant jelly, apple jelly, apricot jam, green-gage jam | — | — | 1288. GENOESE CAKES | |
| bright strong consommé of fowl | 2.0 | quarts | — | — | — | 274. LETTUCE AND WHOLE-PEA ... |
| brill | — | — | — | — | To Boil a Brill | |
| brill | — | — | — | — | 627. Salmon in marinade | |
| brill | — | — | — | — | 410. BRILL | |
| brill | — | — | — | — | Large Fish, Whole | |
| Brill | — | — | — | — | Brill, with lobster sauce | |
| brills | — | — | — | — | Christmas Quarter | |
| brimstone match dipped in brimstone | 1.0 | large | — | — | — | Birch Sap Wine |
| brimstone match large, dipped in brimstone | 1.0 | — | — | — | — | Birch Wine |
| brine | — | — | — | — | PICKLED CAPSICUMS | |
| brine | — | — | — | — | Salmon, Herrings, Sprats, M... | |
| brine | — | — | — | — | Tongues, to cure. No. 4. | |
| brine strong | — | — | — | — | Capsicum | |
| brine strong | — | — | — | — | Mushrooms. No. 7. | |
| brine strong, boil and skim it clean | — | — | — | — | Purslain, Samphire, Broom B... | |
| brine strong | — | — | — | — | Samphire | |
| brine | — | — | — | — | To pot Beef like Venison | |
| brine | strong | — | — | — | To dry Lettuce-stalks, Arti... | |
| brine fresh | — | — | — | — | Barberries, to pickle | |
| brine strong | — | — | — | — | Cabbage, Yellow Pickle | |
| brine strong enough to bear an egg | — | — | — | — | Celery, to pickle | |
| brine strong | — | — | — | — | Elder Buds, to pickle | |
| brine strong | — | — | — | — | Elder Shoots, to pickle (al... | |
| brine a little | — | — | — | — | Beef | |
| brine of salt and water very strong | — | — | — | — | Samphire | |
| brioche ready-baked | — | — | — | — | 1391. PUDDING, A LA COBURG. | |
| brioche cut up into small dice | 12.0 | ounces | crumb of bread | — | — | 1393. PUDDING, A LA VIENNOISE. |
| brioche | — | — | — | — | PEACH CHARLOTTE, A LA FRANÇ... | |
| Brioche cut up into slices a quarter of an inch thick, and then again cut out into small circular shapes with a tin-cutter, about the diameter of a five shilling piece | — | Baba, Savarin, Compiegne cake, Kouglauff | — | — | 1337 a. PRINCESS FRITTERS. | |
| Brioche, Compiègne, Konglöff, or Savarin cakes cut into oblong shapes, about three inches long, by one inch wide | — | — | — | — | CROUTES AUX PECHES | |
| brioche paste | — | — | — | — | Brioche Fritters | |
| brioche paste | — | — | — | — | Pfann Kuchen (Austrian) | |
| Brioche paste rolled out very thin | 0.75 | pound | — | — | — | Game Rissoles au Poulet à l... |
| Brioche-paste | 1.0 | pound | — | — | — | 1337d. GERMAN FRITTERS. |
| brisket middle part | 8.0–9.0 | pounds | — | Beef, brisket | Beef, excludes ground | Beef bouilli |
| brisket | — | — | Beef, brisket | Beef, excludes ground | Stewed Brisket | |
| brisket thin part | — | — | Beef, brisket | Beef, excludes ground | Pressed Beef |
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