| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| Brussels sprouts trimmed, blanched, drained | 1.0 | pound | — | Brussels sprouts, raw | Vegetables and Vegetable Products | Brussels sprouts à la crème |
| Brussels sprouts wee | — | — | Brussels sprouts, raw | Vegetables and Vegetable Products | Potage à la Ménagère | |
| Brussels-sprouts | — | — | Brussels sprouts, raw | Vegetables and Vegetable Products | BRAIZED ROLL OF BEEF, A LA ... | |
| Brussels-sprouts | — | — | Brussels sprouts, raw | Vegetables and Vegetable Products | 566. STEWED BRISKET OF BEEF... | |
| Brussels-sprouts | — | — | Brussels sprouts, raw | Vegetables and Vegetable Products | 569. BOILED ROUND OF BEEF, ... | |
| Brussels-sprouts glazed | — | — | Brussels sprouts, raw | Vegetables and Vegetable Products | 573. SMALL RIBS OF BEEF, A ... | |
| Brussels-sprouts boiled green, tossed over the fire in a stewpan | — | — | — | — | OX-CHEEK BRAISED, A LA FLAM... | |
| Brussels-sprouts | — | — | — | — | 697. GOOSE, A LA FLAMANDE | |
| Brussels-sprouts prepared | — | — | — | — | 816. BRAIZED OX-CHEEK, A LA... | |
| Brussels-sprouts | — | — | — | — | Mutton Cutlets, with New Po... | |
| Bubble and Squeak | — | — | — | — | Boiled Cabbage fried (No. 119) | |
| Bubble and Squeak using up the remains of a joint of boiled beef | — | — | — | — | A Round of salted Beef (No. 7) | |
| Bucellas | 0.5 | gill | — | — | — | 747. Lemon Jelly |
| buck haunch roasting | — | — | — | — | Venison | |
| Buckle's horseradish zest | 1.0 | teaspoonful | — | — | — | Horseradish sauce |
| Buckle's horseradish zest | — | — | — | — | Sandwich Fillings and Bread... | |
| buck-wheat | — | — | Bread, wheat or cracked wheat | Yeast breads | Pigeons | |
| Buckwheat | — | — | Buckwheat | Cereal Grains and Pasta | DIFFERENT INGREDIENTS OF WH... | |
| buckwheat flour | 3.0 | ounces | — | Flour, buckwheat | Cereal Grains and Pasta | Bockings |
| buckwheat flour dried and sifted | 1.0 | pound | — | Flour, buckwheat | Cereal Grains and Pasta | Buckwheat Cakes |
| bugloss flowers | 1.0 | handful | — | Sesbania flower, raw | Vegetables and Vegetable Products | Lemon Water |
| bugloss flowers | 3.0 | drachm | — | — | — | TAKE cubebs, cardamums, gil... |
| bullace full ripe | quart | — | — | — | Bullace Cheese | |
| bullaces | — | — | — | — | Damson Jelly | |
| bullaces | — | — | — | — | Gin, Sloe | |
| bullaces freed from their stalks | 1.5 | pint | — | — | — | Compôte of bullaces |
| bullock's head | 1.0 | — | — | Head cheese | Cold cuts and cured meats | Soup for the Poor |
| bullock's heart stuffed | — | — | — | — | Bullock's Heart Stuffed | |
| bullock's heart wash and wipe, cut it into four pieces | — | — | — | — | Baked Bullock's Heart | |
| bullock's heart | 1.0 | — | — | — | — | To Dress a Bullock's Heart |
| bullock's lights | — | — | — | — | English Jews Puddings | |
| bullock's liver pressed thoroughly with a great weight for four days | — | — | Duck, domesticated, liver, raw | Poultry Products | Seasoning for Soups and Bro... | |
| bullocks’ tongues wash them well in spring water; dry them thoroughly with a cloth | 2.0 | — | — | Tongue | Liver and organ meats | Tongues, to cure. No. 1. |
| bunches of dried cherries | — | — | Cherries, dried | Dried fruits | Pudding à la St. George | |
| buns | — | — | Bao bun | Egg rolls, dumplings, sushi | Breakfast and Lunch Dishes | |
| Burgess's essence of anchovy | 0.5 | teaspoonful | — | Fish, anchovy | Fish | Anchovy |
| burgonza peas boiled till three parts done | — | — | Peas, green, raw | Vegetables and Vegetable Products | The Olio | |
| burgonza peas | — | — | Peas, green, raw | Vegetables and Vegetable Products | The Olio | |
| burgonza peas | 1.0 | quart | — | Peas, green, raw | Vegetables and Vegetable Products | Olios, or a Spanish Dish |
| burgundy | — | — | — | — | Wine in Soup | |
| burgundy | — | — | — | — | RÉCHAUFFÉS | |
| Burgundy pitch | 0.5 | ounce | — | — | — | Composition for Boots and S... |
| burgundy wine | — | — | — | — | 506. MATELOTTE OF EELS, A L... | |
| Burgundy wine | 2.0 | glasses | — | — | — | Sauce for a brace of Partri... |
| Burgundy wine | 0.5 | pint | — | — | — | CHERRY SAUCE A LA VICTORIA |
| burnet | — | — | — | — | Mustard.—(No. 370.) | |
| burnet | — | — | — | — | Boiled Salad | |
| burnet | — | — | — | — | Sauce Piquante for cold Mea... | |
| burnet | — | — | — | — | Tarragon Vinegar (No. 396) | |
| burnet | 1.0 | pint | — | — | — | Salad or piquante Sauce for... |
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