| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| liquor | — | — | — | — | Entrée of Eels | |
| liquor | 1.0 | pint | — | — | — | Syrup of Cloves |
| liquor | 1.0 | quart | — | — | — | To preserve Cucumbers |
| liquor in which it was boiled | 1.0 | quart | — | — | — | Hashed Calf's Head |
| liquor in which the beef has been boiled | — | — | — | — | H-Bone of Beef (No. 8) | |
| liquor | — | — | — | — | Salmon, Herrings, Sprats, M... | |
| liquor well skimmed | parts | — | — | — | Salmon, Herrings, Sprats, M... | |
| liquor boiled | — | — | — | — | Mackerel | |
| liquor | 1.0 | quart | — | — | — | The Ragout |
| liquor | — | — | — | — | To make excellent meat of a... | |
| liquor | — | — | — | — | Raspberry jelly, for Ices o... | |
| liquor saved | — | — | — | — | Chicken, to fricassee. No. 2. | |
| liquor | 1.0 | quart | — | — | — | Fish Sauce. No. 9. |
| liquor | drops | — | — | — | Sauce for Turkey or Chicken | |
| liquor | 2.0–3.0 | gallons | — | — | — | Gooseberry Wine. No. 2. |
| liquor | 0.25 | gill | — | — | — | 385. A quicker way |
| liquor prepared as below | 2.5 | gills | — | — | — | Lobster Sauce |
| liquor | 2.5 | gills | — | — | — | Cold Salmon Souchet |
| liquor strained, from braised celery | — | — | — | — | Ragoût of Celery | |
| liquor save, let it stand to settle, then strain | — | — | — | — | To stew Oysters, Cockles, a... | |
| liquor | 1.0 | gallon | — | — | — | Mead |
| liquor | — | — | — | — | Mead | |
| liquor | — | — | — | — | Veal Cutlets | |
| liquor | — | — | — | — | A Shoulder of Veal a la Pie... | |
| liquor | little | — | — | — | TAKE the liver of the fowl | |
| liquor | 2.0 | quarts | — | — | — | A fine dish |
| liquor them were boiled in | 3.0 | tea spoonfuls | — | — | — | Preserve Tarts |
| liquor boiled with spice and herbs | — | — | — | — | To fricasey Soals brown | |
| liquor strained through a sieve | 0.5 | pint | — | — | — | To stew Mussels |
| liquor | 1.0 | pint | — | — | — | Another Way to stew Mussels |
| liquor | little | — | — | — | To stew Scallops | |
| liquor drained | 0.5 | pint | — | — | — | To make a Carp Pye |
| liquor drained | — | — | — | — | Baked Fish | |
| liquor | — | — | — | — | To preserve Damsons whole | |
| liquor | — | — | — | — | How to use this ordinary Still | |
| liquor | — | — | — | — | Mulligatawny Soup | |
| liquor | 5.0 | quarts | — | — | — | Dr. Kitchener's Broth |
| liquor | — | — | — | — | Lobster Curry | |
| liquor | tablespoonfuls | — | — | — | Neck of Mutton. No. 1. Boil... | |
| liquor | — | — | — | — | Jelly—Wine. No. 3. (Miss Ho... | |
| liquor in which they were cooked | — | — | — | — | Italian Sorbet | |
| liquor from braizing sturgeon | — | — | — | — | 431. STURGEON A LA BEAUFORT | |
| liquor | — | — | — | — | Crimped Slices of Cod, in M... | |
| liquor | 0.66 | — | — | — | — | LAMPREYS, A LA BEAUCHAMP |
| liquor strained through a sieve | 0.5 | pint | — | — | — | Muſcels |
| liquor | — | — | — | — | Shoulder of Veal a la Piedm... | |
| liquor | — | — | — | — | A good Paste for large Pies | |
| liquor | 2.0 | quarts | — | — | — | Calf’s-Head Pie |
| liquor | — | — | — | — | GREEN PEAS Soup without MEAT | |
| liquor warm | 3.0 | quarts | — | — | — | French Bread |
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