| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| cloth | 1.0 | — | — | — | — | Plain Rice Pudding |
| cloth floured | 1.0 | — | — | — | — | Turkey to Boil |
| cloth wet | — | — | — | — | Apple Pudding | |
| cloth to tie up | — | — | — | — | Treacle or Jam Pudding in a... | |
| cloth dipped into hot water, wrung out, and well floured | — | — | — | — | Beef-Steak, or John Bull’s ... | |
| cloth floured | — | — | — | — | The Elegant Economist’s Pud... | |
| cloth to tie over the bason | 1.0 | — | — | — | — | Batter Pudding |
| cloth wring out in hot water, flour it, and tie up the pudding | 1.0 | — | — | — | — | BEEF-STEAK AND KIDNEY PUDDING |
| cloth floured | 1.0 | — | — | — | — | Boiled Marrow-Bones |
| cloth | 1.0 | thin | — | — | — | Boiling a Ham |
| cloth tied tightly to the fish-plate | 1.0 | — | — | — | — | To Boil a Turbot |
| cloth | — | — | — | — | A good Scotch Haggis (No. 488) | |
| cloth for tying | 1.0 | — | — | — | — | Eels, to collar |
| cloth Put the cheeks into | — | — | — | — | Hog’s head like Brawn | |
| cloth sew it close in a | — | — | — | — | Calf's Head | |
| cloth collar | — | — | — | — | Veal, to collar | |
| cloth | 1.0 | — | — | — | — | Spanish Butter |
| cloth to tie over | 1.0 | — | — | — | — | Arrow-root Pudding |
| cloth strong | — | — | — | — | 247. Skate au Beurre Noir | |
| cloth leaving on until the next day, or until quite cold | — | — | — | — | 291. Salt Round of Beef | |
| cloth | 1.0 | clean | — | — | — | 294. Salt Brisket of Beef |
| cloth | 1.0 | — | — | — | — | 614. Pressed Beef |
| cloth | — | — | — | — | Salt Beef for Immediate Use | |
| cloth tie it up in | — | — | — | — | Pressed Salt Beef | |
| cloth clean | — | — | — | — | Fried Fresh Herrings with H... | |
| cloth little, for tying over moulds | 1.0 | piece | — | — | — | Little Cranberry and Apple ... |
| cloth lay over it, and pin it tight under your plate | 1.0 | — | — | — | — | To boil a TURBOT |
| cloth | 1.0 | — | — | — | — | To boil LOBSTERS |
| cloth well buttered and floured | 1.0 | — | — | — | — | Naples Biscuit Pudding |
| cloth dipped in boiling water, buttered well, and floured | 1.0 | — | — | — | — | A boiled Milk Pudding |
| cloth clean, to wrap | 1.0 | — | — | — | — | Boiled Veal |
| cloth clean | 1.0 | — | — | — | — | Calf's Head |
| cloth clean, dipped in water, then floured | — | — | — | — | Apple Dumplings | |
| cloth clean | 1.0 | — | — | — | — | Preserved Cherries |
| cloth clean | 1.0 | — | — | — | — | Cream Cheese. No. 1. |
| cloth clean | 1.0 | — | — | — | — | To Keep Meat in Hot Weather... |
| cloth fresh | 1.0 | — | — | — | — | To Keep Meat in Hot Weather... |
| cloth floured | 1.0 | — | — | — | — | Oatmeal Pudding. No. 2. |
| cloth to roll it up tightly in | 1.0 | — | — | — | — | Galantine of Pheasant à la ... |
| cloth clean | 1.0 | — | — | — | — | Asparagus, to Bottle |
| cloth clean | — | — | — | — | Walnuts in Brandy | |
| cloth to tie them in | 1.0 | — | — | — | — | Boiled Pigeons |
| cloth buttered and floured | 1.0 | — | — | — | — | Tansey Pudding |
| cloth thick, wet and flour it well | 1.0 | — | — | — | — | Cream Pudding |
| cloth to tie mixture in | 1.0 | — | — | — | — | Meat Pie |
| cloth clean | 1.0 | — | — | — | — | Elder Shoots, to pickle (al... |
| cloth clean | 1.0 | — | — | — | — | Boiled Veal |
| cloth well buttered | 1.0 | — | — | — | — | Quaking Pudding |
| cloth clean, buttered | 1.0 | — | — | — | — | Boiled Calf's Head |
| cloth | — | — | — | — | To collar a Breast of Veal |
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