| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| anchovies | 12.0 | — | — | — | — | Fish Sauce. No. 2. |
| anchovies | 2.0 | pounds | — | — | — | Essence of Anchovies |
| anchovies | — | — | — | — | Mustard.—(No. 370.) | |
| anchovies | — | — | — | — | Cockle Catsup | |
| anchovies | — | — | — | — | Baked Pike | |
| anchovies cleaned, soaked in spring water for 2-6 hours, wiped dry, opened, backbones removed without dividing the fish | 12.0 | — | — | — | — | ANCHOVIES FRIED IN BATTER |
| anchovies freed from the bones and skin | 4.0 | — | — | — | — | Forced Eggs for Garnishing ... |
| anchovies | 2.0 | — | — | — | — | A Good English Stew |
| anchovies | — | — | — | — | To stew Fish | |
| anchovies chopped fine | — | — | — | — | Roasted Pike or Sturgeon | |
| anchovies | 2.0–3.0 | fillets | — | — | — | Curried Toasts with Anchovies |
| anchovies drained from pickle, heads and fins removed, skin scraped off | — | — | — | — | To Fillet Anchovies | |
| anchovies Cut into small slips | — | — | — | — | Rissoles | |
| anchovies picked from the bone, cut into slips | — | — | — | — | Canapés | |
| anchovies picked | — | — | — | — | Solomon Grundy | |
| anchovies best | 1.0 | lb | — | — | — | Anchovie Liquor |
| anchovies | 0.25 | pound | — | — | — | Walnut Ketchup for Fish Sauces |
| anchovies | 6.0 | — | — | — | — | CRAYFISH SOUP |
| anchovies | 2.0 | — | — | — | — | Lobster Soup |
| anchovies | 12.0 | — | — | — | — | Fried Anchovies |
| anchovies bone and dry | 24.0 | dozen | — | — | — | Anchovy Butter or Paste |
| anchovies | 2.0 | — | — | — | — | Barbel |
| anchovies chopped | 3.0 | — | — | — | — | Cod Sounds |
| anchovies | 2.0 | — | — | — | — | Matelot of Tench |
| anchovies | 3.0 | — | — | — | — | Fish Pie, with Tench and Eels |
| anchovies bone | 4.0 | — | — | — | — | Anchovy Sauce for Fish |
| anchovies | — | — | — | — | Forcemeat for Pike, Carp, H... | |
| anchovies | 2.0 | — | — | — | — | FORCEMEAT FOR BAKED PIKE |
| anchovies | 0.25 | lb | — | — | — | Pickled Walnuts |
| anchovies boned | 6.0 | — | — | — | — | Anchovy Butter |
| anchovies pounded | — | — | — | — | SCOTCH EGGS | |
| anchovies scraped clear from skin, freed from bones | 12.0 | — | — | — | — | Anchovy Butter |
| anchovies Pound | 3.0 | — | — | — | — | Anchovy Sauce (No. 270) |
| anchovies boned | 6.0 | — | — | — | — | Mr. Michael Kelly’s Sauce f... |
| 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 |
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