| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| burnet | — | — | — | — | Omelet. No. 6. | |
| burnet finely minced | — | — | — | — | Tartare sauce | |
| burnet | — | — | — | — | Ravigote | |
| burnet picked, washed, and scalded for two minutes, and dried | 1.0 | ounce | — | — | — | Ravigote Butter |
| burnet minced and mixed | 4.0 | spriggs | — | — | — | Salad. No. 6. Spanish, “a r... |
| burnet blanched, cooled, pressed | — | — | — | — | 21. GREEN RAVIGOTE SAUCE | |
| burnet | — | — | — | — | Plain Ravigotte Sauce | |
| burnet blanched | little | — | — | — | 94. CAMBRIDGE SAUCE | |
| burnet blanched | — | — | — | — | 95. REMOLADE SAUCE | |
| burnet blanched | — | — | — | — | 98. GREEN MAYONNAISE SAUCE | |
| burnet | — | — | — | — | 101. PROVENCALE SAUCE | |
| burnet blanched, pressed to express water | handful | — | — | — | RAVIGOTTE BUTTER | |
| burnet blanched | handful | — | — | — | MONTPELLIER BUTTER | |
| burnet blanched | handful | — | — | — | Green Ravigotte Butter | |
| burnet | — | — | — | — | Aspic Sauce | |
| burnet | 0.5 | handful | — | — | — | Distilled Cordial |
| burnet | — | — | — | — | Odds and Ends | |
| burnet chopped | 1.0 | tablespoonful | — | — | — | 1213. ANCHOVY SANDWICHES |
| burnet | — | — | — | — | Planting Herbs | |
| burnet raw | small quantity | — | — | — | Salad mixture.—(No. 372. Se... | |
| burnet minced very fine | little | — | — | — | Salad mixture.—(No. 372. Se... | |
| burnet | — | — | — | — | Ravigotte | |
| Burnet | — | — | — | — | Chervil, Basil, Tarragon, B... | |
| Burnet or Cucumber Vinegar | — | — | Cucumber salad made with cucumber and vinegar | Coleslaw, non-lettuce salads | Burnet or Cucumber Vinegar ... | |
| burnett | 1.0–2.0 | tablespoonfuls | — | — | — | Ravigotte Mustard |
| burnet vinegar | — | — | — | — | Wow wow Sauce for stewed or... | |
| burnet vinegar | 1.0–2.0 | tea-spoonfuls | — | — | — | Robert Sauce for roast Pork... |
| burnt almonds slightly bruised | 6.0 | ounces | — | — | — | SPONGADA DI SWEET ALMONDS |
| burnt alum powdered | 1.0 | ounce | — | — | — | To refine Beer, Ale, Wine, ... |
| burnt butter | — | — | — | — | Stewed Beef | |
| burnt butter | piece | — | — | — | Stewed Pig with Eels and Cr... | |
| burnt butter | piece | — | — | — | Green Pea Soup | |
| burnt butter | — | — | — | — | Peas Francoſs | |
| burnt butter | — | — | — | — | Peas Francois | |
| burnt butter | piece | — | — | — | A Pig Metelete | |
| burnt ivory | — | — | — | — | Yellow Varnish | |
| burnt sawdust | — | — | — | — | Tongues, to cure. No. 5. | |
| burnt sugar | — | — | — | — | Stewed Oxcheek plain | |
| burnt sugar | — | — | — | — | To Make Gravy for Roast Meat | |
| burnt-sugar | 2.0 | ounces | — | — | — | 1393. PUDDING, A LA VIENNOISE. |
| burnt-sugar custard | — | — | — | — | 1393. PUDDING, A LA VIENNOISE. | |
| burrage | handful | — | — | — | Balm and Burrage Tea | |
| burrage | little | — | — | — | 305. PUREE OF SPRING HERBS | |
| burrage | small bunch | — | — | — | 1. CLARET CUP | |
| burrage | 1.0 | bunch | — | — | — | 2. BADMINTON CUP |
| burrage | 1.0 | bunch | — | — | — | 3. CHAMPAGNE CUP |
| burrage | 1.0 | bunch | — | — | — | 5. MOSELLE CUP |
| burrage | 1.0 | bunch | — | — | — | 7. CHABLIS CUP |
| burrage | 1.0 | bunch | — | — | — | Cyder Cup |
| butter | 2.0 | ounces | — | Butter, stick, unsalted | Dairy and Egg Products | MUTTON KIDNEYS À LA FRANÇAISE |
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