| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| essence | — | — | — | — | Duck aux Naves | |
| essence | 2.0 | tablespoonfuls | — | — | — | Essence of Coffee |
| essence | drops | — | — | — | Cream for Jelly à la Belgrave | |
| essence | — | — | — | — | Cream—Italian or Chantilly ... | |
| essence | — | — | — | — | 573. SMALL RIBS OF BEEF, A ... | |
| essence | — | — | — | — | WESTPHALIA HAM, ROASTED A L... | |
| essence made from the carcasses boiled down to a glaze | — | — | — | — | ENTREES OF LARKS | |
| essence made from the bones and trimmings | — | — | — | — | 1133. DOLPHINS OF WHITINGs,... | |
| essence | — | — | — | — | 1298. MERINGUES. | |
| essence | drops | — | — | — | 1299. FANCHONETTES | |
| essence | drops | — | — | — | Royals | |
| essence | — | — | — | — | Potato Flour |