| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| cochineal | drops | — | — | — | Stewed Pears—II | |
| cochineal a few drops | — | — | — | — | General Instructions for Je... | |
| cochineal | drops | — | — | — | Marrons à la Celestiné | |
| cochineal | drops | — | — | — | Stewed Apples | |
| cochineal | drops | — | — | — | Chartreuse of Strawberries | |
| cochineal prepared | — | — | — | — | Oranges Filled With Jelly | |
| cochineal bruised | — | — | — | — | To pickle Beet Roots | |
| cochineal bruised | — | — | — | — | To pickle Red Cabbage | |
| cochineal bruised | — | — | — | — | To pickle Barberries | |
| cochineal | — | — | — | — | Plum Pottage | |
| cochineal | little | — | — | — | To bake Pears | |
| cochineal beat very fine | 1.0 | ounce | — | — | — | Red Colouring for Pippin Paste |
| cochineal prepared | — | — | — | — | To Colour Almonds or Sugar-... | |
| cochineal bruised, and tied in a muslin | 12.0 | grains | — | — | — | STEWED PEARS |
| cochineal to colour | — | — | — | — | Camp Vinegar | |
| cochineal bruised | — | — | — | — | PICKLED RED CABBAGE | |
| cochineal prepared | — | — | — | — | Fruit Ice-Creams | |
| cochineal prepared | — | — | — | — | Tartlets of Almond Paste | |
| cochineal | — | — | — | — | Calves'-Feet Jelly (No. 481) | |
| cochineal prepared | — | — | — | — | Baked Pears (No. 82) | |
| cochineal fine powder | grains | — | — | — | To salt Beef red | |
| cochineal enough to give the colour of lavender drops | — | — | — | — | Camp Vinegar | |
| cochineal finest powder | 0.5 | teaspoonful | — | — | — | Sprats to taste like Anchovies |
| cochineal pounded | — | — | — | — | Red Apples in Jelly | |
| cochineal finest powder | 15.0 | grains | — | — | — | A beautiful Red, to stain J... |
| cochineal Bruise | 1.0 | pennyworth | — | — | — | Sprats, to bake |
| cochineal | — | — | — | — | Ham, to cure. No. 13. | |
| cochineal to colour | — | — | — | — | Cavechi, an Indian Pickle. ... | |
| cochineal | — | — | — | — | Orange Jelly. No. 2. | |
| cochineal tied up in a bit of rag | 0.5 | bit | — | — | — | Red Quince Marmalade. No. 2. |
| cochineal pounded, tied up in muslin | — | — | — | — | Quinces, to preserve | |
| cochineal | — | — | — | — | Beet-root | |
| cochineal | — | — | — | — | Beet-root and Turnips | |
| cochineal bruised fine | 1.0 | pennyworth | — | — | — | Red Cabbage. No. 1. |
| cochineal | — | — | — | — | Peaches, Mango of | |
| cochineal bruised | — | — | — | — | Smelts | |
| cochineal | 0.5 | drachm | — | — | — | Camp Vinegar |
| cochineal | 0.5 | drachm | — | — | — | Camp Vinegar |
| cochineal | 2.0 | scruples | — | — | — | Bitters |
| cochineal | 2.0 | pennyworth | — | — | — | Bitters |
| cochineal | — | — | — | — | 840. Strawberry Ice Cream | |
| cochineal dissolve it in some water | — | — | — | — | To collar a Calf's Head | |
| cochineal bruise it with the blade of a knife | 2.0 | penny-worth | — | — | — | Pink Jelly or Flummery Colo... |
| cochineal bruised fine, and steeped in French brandy | — | — | — | — | SOLOMON's Temple in FLUMMERY | |
| cochineal dissolved in brandy, strained through a muslin rag | — | — | — | — | Cribbage Cards in Flummery | |
| cochineal rubbed with a little eating oil upon a marble slab till it is very fine and bright | — | — | — | — | Cribbage Cards in Flummery | |
| cochineal | little | — | — | — | LEMON DROPS | |
| cochineal beat fine, and boiled in a pint of water | 0.5 | ounce | — | — | — | Seville Orange Cordial |
| cochineal | — | — | — | — | Creamed Sack | |
| cochineal for red | — | — | — | — | Calves' Feet Jelly |
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