| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| batter very light, mixed with whipped cream instead of water | — | — | — | — | 1010. BOUCHEES OF FOWL, A L... | |
| batter light | — | — | — | — | KROMESKYS, A LA RUSSE. | |
| batter light-made, mixed with good cream | — | — | — | — | 1034. FILLETS OF PIGEONS, A... | |
| batter | — | — | Cookie, batter or dough, raw | Cookies and brownies | 443. Lamb’s Feet | |
| batter light-made | — | — | — | — | 1154. SALSIFIS, FRIED IN BA... | |
| batter made as for common fritters | — | — | Cookie, batter or dough, raw | Cookies and brownies | Apple Fritters | |
| batter | — | — | — | — | 1298g. ORANGE BISCUITS | |
| batter light-made | — | — | — | — | 1337. CUSTARD FRITTERS. | |
| batter prepared as the last | 1.0 | — | — | Cookie, batter or dough, raw | Cookies and brownies | 726. Ditto, Peaches |
| batter light | — | — | Cookie, batter or dough, raw | Cookies and brownies | MARINADE OF CHICKENS, FRIED... | |
| batter | quantity | — | Cookie, batter or dough, raw | Cookies and brownies | 467. Fried Fowl | |
| batter as directed for the Yorkshire pudding | — | — | Cookie, batter or dough, raw | Cookies and brownies | 513. Toad in a Hole | |
| batter light | — | — | Cookie, batter or dough, raw | Cookies and brownies | 916. CALF’S EARS FRIED IN B... | |
| batter nice light, prepared as for batter pudding | — | — | Cookie, batter or dough, raw | Cookies and brownies | Nottingham Pudding [346] | |
| batter prepared as for batter pudding | — | — | Cookie, batter or dough, raw | Cookies and brownies | Nottingham Pudding 346 | |
| batter good and rather thick | — | — | Cookie, batter or dough, raw | Cookies and brownies | Fish à l'Orlie | |
| batter | — | — | Cookie, batter or dough, raw | Cookies and brownies | Laitances aux Cèpes | |
| batter good | — | — | Cookie, batter or dough, raw | Cookies and brownies | Celeriac and Celery | |
| batter good but rather light | — | beaten egg yolk | Cookie, batter or dough, raw | Cookies and brownies | Cutlets, Fillets, &c. | |
| batter | — | — | Cookie, batter or dough, raw | Cookies and brownies | Kromeskis | |
| batter | — | — | Cookie, batter or dough, raw | Cookies and brownies | Poulet en Purée | |
| batter | — | — | Cookie, batter or dough, raw | Cookies and brownies | Roasted Yams | |
| batter for apple fritters | — | — | Cookie, batter or dough, raw | Cookies and brownies | RICE FRITTERS | |
| Batter Puffs mixed in, with a little Parmesan cut in dice and put on top | — | — | Cookie, batter or dough, raw | Cookies and brownies | Cheese Batter Puffs | |
| baum | 2.0 | handfuls | — | — | — | Milk Water |
| Bavarian cream | — | — | Corn, creamed | Corn | Strawberry Cream | |
| bavaroise | — | jelly, Vienna icing, any filling | — | — | Millefeuilles, Gâteau (also... | |
| bavaroise mixture | — | — | Vegetable mixture, dried | Not included in a food category | Bavaroise with Pistachios | |
| bay | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | To make Beef Hams |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Gâteau de Riz |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Espagnole (Spanish Sauce) |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | To Boil a Ham |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | To stew Fish |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Robert Sauce |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Pickled Oysters |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Potted Veal |
| bay leaf | 0.5 | leaf | — | Spices, bay leaf | Spices and Herbs | Currie, or Pepper Water |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Salmi of Moor Fowl, Pheasan... |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Water Souchy (No. 156) |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Hare, Rabbit, or Partridge ... |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Mock Turtle Soup. No. 1. |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Shoulder of Veal, to stew |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Veal Sweetbreads, to fry |
| bay leaf | piece | — | Spices, bay leaf | Spices and Herbs | Brown Cullis | |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 493. Veal and Ham Pie |
| bay leaf | — | — | Spices, bay leaf | Spices and Herbs | Cream Sauce | |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Neck of Mutton Stew |
| bay leaf | 1.0–2.0 | — | — | Spices, bay leaf | Spices and Herbs | Pickled Onions |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | St. Menehout |
| bay leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | To dress Calf’s Chitterling... |
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