| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Essence of Anchovies |
| bay salt | 1.0 | lb | — | Spices, bay leaf | Spices and Herbs | Dutch, or Hung Beef |
| bay salt | 4.0 | ounce | — | Spices, bay leaf | Spices and Herbs | COLLARED BEEF. (Another way.) |
| bay salt pounded | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef for Slices |
| bay salt pounded together | 1.0 | part | — | Spices, bay leaf | Spices and Herbs | To pickle Tongues, &c. |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To Salt and Pickle Beef, in... | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Salmon to dry |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | To salt Beef red | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Tongues to eat cold | |
| bay salt fine powder | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Cured Hog Leg |
| bay salt fine powder | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Another way. Third way. |
| bay salt | 0.25 | pound | — | Spices, bay leaf | Spices and Herbs | Fourth way |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Hogs’ Cheeks to dry |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Curing Wiltshire Bacon |
| bay salt | 8.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Excellent Bacon |
| bay salt in powder | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Mutton Ham |
| bay salt | 1.0 | ounce | — | Spices, bay leaf | Spices and Herbs | Sprats to taste like Anchovies |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Pike, to pot. [78] | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Soles, to boil, à-la-Française | |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Bacon, to cure. No. 1. |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Pickle for Beef |
| bay salt | 6.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Beef, to salt. [100] |
| bay salt dried | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Hung Beef. No. 3. |
| bay salt beat them fine | 4.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt | 1.5 | pound | — | Spices, bay leaf | Spices and Herbs | Red Beef |
| bay salt make sufficient pickle to cover it, as strong as to bear an egg | — | — | Spices, bay leaf | Spices and Herbs | Collar of Beef | |
| bay salt | — | — | Spices, bay leaf | Spices and Herbs | Boar’s Head, to dress whole | |
| bay salt mixed together, and dried | 0.5 | pint | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 1. |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 2. |
| bay salt | 1.0 | handful | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 3. |
| bay salt Boil | 3.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure—the Thorpe way... |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 5. |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 6. |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 9. |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 13. |
| bay salt equal quantity | — | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. | |
| bay salt | 4.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 14. |
| bay salt beat into a fine powder | 9.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Ham, to cure. No. 15. |
| bay salt | 0.5 | pound | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt for every ham | — | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... | |
| bay salt | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Westphalia Ham, to cure. No... |
| bay salt | 1.0 | pound | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 2 |
| bay salt bruised fine | 2.0 | ounces | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 3. |
| bay salt well bruised | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 4. | |
| bay salt well boiled | — | — | Spices, bay leaf | Spices and Herbs | Tongues, to cure. No. 5. | |
| bay salt | 2.0 | pounds | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle |
| bay salt at the bottom, and a little on the top | — | — | Spices, bay leaf | Spices and Herbs | Anchovy Pickle | |
| bay salt fine beaten | — | — | Spices, bay leaf | Spices and Herbs | To recover Anchovies |
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