| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| catchup warming | — | — | — | — | Mustard.—(No. 370.) | |
| catchup | — | — | — | — | Pigeons (No. 98) | |
| catchup | — | — | — | — | Water Souchy (No. 156) | |
| catchup | — | — | — | — | Scolloped Oysters (No. 182) | |
| catchup | little | — | — | — | Stewed Oysters (No. 182) | |
| catchup | — | — | — | — | Knuckle of Veal, or Shin or... | |
| catchup | — | — | — | — | Anchovy Sauce (No. 270) | |
| catchup pounded | — | — | — | — | Liver and Parsley Sauce (No... | |
| catchup | — | — | — | — | Liver Sauce for Fish (No. 288) | |
| catchup | — | — | — | — | Scotch Collops (No. 517) | |
| catchup | 1.0 | spoonful | — | — | — | Knuckle of Veal, to ragoût ... |
| catchup | — | — | — | — | Dressed Ducks, or Geese has... | |
| catchup | — | — | — | — | Ragoûts of Poultry, Game, P... | |
| catchup | 1.0 | large spoonful | — | — | — | To dress Dressed Turkey, Go... |
| catchup | — | — | — | — | Devil (No. 538) | |
| catchup | 1.0 | table-spoonful | — | — | — | Devil (No. 538) |
| catchup | 1.0 | spoonful | — | — | — | Plucked and Drawn Pigeons |
| catchup | 1.0 | spoonful | — | — | — | Stew Goose Giblets |
| catchup | 1.0 | spoonful | — | — | — | To roast Ducks |
| catchup | 1.0 | spoonful | — | — | — | To roast PHEASANTS or PARTR... |
| catchup | 1.0 | — | — | — | — | To stew a Fillet of Veal |
| catchup | 1.0 | spoonful | — | — | — | To ragoo a Fillet of Veal |
| catchup | 1.0 | spoonful | — | — | — | To barbecue a LEG of PORK |
| catchup | 1.0 | spoonful | — | — | — | A Fricando of BEEF |
| catchup | — | — | — | — | Gravy for Soups, &c. | |
| catchup | 2.0 | spoonfuls | — | — | — | Boiled Head Hash |
| catchup | 1.0–2.0 | spoonful | — | — | — | Veal with Gravy |
| catchup | spoonful | — | — | — | Roast Veal with Gravy Sauce | |
| catchup | 2.0 | spoonfuls | — | — | — | Turkey or Fowl with Celery ... |
| catchup | 1.0 | spoonful | — | — | — | Knuckle with Sauce |
| catchup | 2.0 | spoonfuls | — | — | — | Stewed Beef |
| catchup | 2.0 | spoonfuls | — | — | — | Stewed Beef |
| catchup | 1.0 | spoonful | — | — | — | Beef Steaks with Force Meat |
| catchup | 2.0 | spoonfuls | — | — | — | To dress a Leg of Mutton, A... |
| catchup | 2.0 | spoonfuls | — | — | — | A Shoulder of Mutton with R... |
| catchup | 2.0 | spoonfuls | — | — | — | Another way to dress Sweetb... |
| catchup | 2.0 | spoonfuls | — | — | — | Another way to dress Sweetb... |
| catchup | spoonful | — | — | — | Celery | |
| catchup | 1.0 | spoonful | — | — | — | Stewed Celery |
| catchup | 1.0–2.0 | spoonful | — | — | — | Mushroom Sauce |
| catchup | 1.0 | spoonful | — | — | — | To stew a Turkey Brown the ... |
| catchup | 1.0 | spoonful | — | — | — | Chickens a la Braise |
| catchup | 2.0 | spoonfuls | — | — | — | Goose Stuffed with Tongue a... |
| catchup | 1.0 | spoonful | — | — | — | Fried Rabbit |
| catchup | — | — | — | — | Gravy Sauce | |
| catchup | — | — | — | — | Gravy Sauce | |
| catchup | 2.0 | spoonfuls | — | — | — | Boiled Carp with Roe Cakes |
| catchup | 2.0 | spoonfuls | — | — | — | A fine dish |
| catchup | 2.0–3.0 | spoonfuls | — | — | — | To stew a Brace of Carp |
| catchup | 2.0 | spoonfuls | — | — | — | To fry Tench |
Page 1 of 3 Next →