| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| pork | 20.0 | stone | — | Pork, cured, salt pork, raw | Pork Products | A Genuine Yorkshire Receipt... |
| pork | 7.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Pickled Pork (No. 11) |
| pork cut the chops neat | — | — | Pork, cured, salt pork, raw | Pork Products | Pork Cutlets with Robert Sauce | |
| pork boiled | — | — | Pork, cured, salt pork, raw | Pork Products | Peas Pudding | |
| pork fat and lean, without skin or gristle | 1.0 | lb | — | Pork, cured, salt pork, raw | Pork Products | To Make Sausages |
| pork cut in small slices | — | — | Pork, cured, salt pork, raw | Pork Products | Raised Pies (No. 5) | |
| pork fat and lean | — | — | Pork, cured, salt pork, raw | Pork Products | An excellent Sausage to eat... | |
| pork cleared of skins and sinews | 1.5 | pound | — | Pork, cured, salt pork, raw | Pork Products | Spadbury's Oxford Sausages |
| pork fat and lean bits; beat with a rolling pin to make tender | — | — | Pork, cured, salt pork, raw | Pork Products | Pig’s Harslet | |
| pork | 60.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Bacon, to cure. No. 3. |
| pork cut into fillets, three parts lean and one fat | 25.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Bologna Sausages |
| pork very fine, well fed, quite free from gristle and fat, cut very small | 6.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | English Sausages |
| pork cut into small dice | 3.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Oxford Sausages |
| pork pickled | — | — | Pork, cured, salt pork, raw | Pork Products | Veal.—(No. 4.) | |
| pork hashed, or in pies or puddings | — | — | Pork, cured, salt pork, raw | Pork Products | 409. Remains of Ox-Tongue | |
| pork | — | — | Pork, cured, salt pork, raw | Pork Products | 666. To cook Sourcrout | |
| pork | — | — | Pork, cured, salt pork, raw | Pork Products | 666. To cook Sourcrout | |
| pork Cut into small pieces, and pass it twice through a mincing machine | 2.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Sausage Farce for Turkey, &c. |
| pork cut up and pass twice through a mincing machine, good fresh | 2.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Roast Turkey. Oyster Sauce. |
| pork plainly boiled | — | — | Pork, cured, salt pork, raw | Pork Products | Boiled Rabbit with Onion Sauce | |
| pork cut in convenient pieces | — | — | Pork, cured, salt pork, raw | Pork Products | To pickle Pork | |
| pork cut very small, and beat in a mortar till very fine | 6.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | To make fine Sausages |
| pork optional, can be mixed with veal | — | — | Pork, cured, salt pork, raw | Pork Products | To make fine Sausages | |
| pork chop it as fine as possible, fat and lean together, without skin or gristles | 3.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | To make common Sausages |
| pork | 1.0 | pound | — | Pork, cured, salt pork, raw | Pork Products | Bolognia Sausages |
| pork boned, cut into pieces | — | — | Pork, cured, salt pork, raw | Pork Products | To pickle Pork | |
| pork Cut in what pieces you please | — | — | Pork, cured, salt pork, raw | Pork Products | A Pickle for Pork, which is... | |
| pork | 1.0 | piece | — | Pork, cured, salt pork, raw | Pork Products | Veal Hams |
| pork lay it on a long board or dreſſer, that the blood may run away | — | — | Pork, cured, salt pork, raw | Pork Products | To make Bacon | |
| pork lean | 4.0 | lbs. | — | Pork, cured, salt pork, raw | Pork Products | Orchard Leigh Sausages |
| pork nicely minced, no skin | 2.0 | lbs. | — | Pork, cured, salt pork, raw | Pork Products | Pork Sausages |
| pork pickled | — | — | Pork, cured, salt pork, raw | Pork Products | Pickled Pork | |
| pork | — | — | Pork, cured, salt pork, raw | Pork Products | How to chuse Butchers Meat | |
| pork cut into cutlets, from the neck or loin, not too fat, trimmed but very little, rough part of chine-bone removed, skin left on and scored in six places | — | — | — | — | 948. PORK CUTLETS, PLAIN BR... | |
| pork cut up in small pieces | — | — | Pork, cured, salt pork, raw | Pork Products | Pork Sausage Farce | |
| pork cut very small, beaten very fine | 6.0 | pounds | — | — | — | To make fine Sausages |
| pork fat and lean, without skin or gristle | 1.0 | pound | — | — | — | Oxford Sausages |
| pork Cut them small, and chop them fine | 1.0 | pound | — | — | — | Bologna Sausages |
| pork cooked, cut into thin small slices | — | — | Pork, cured, salt pork, raw | Pork Products | 457. Hashed Pork | |
| pork | thin slices | — | Pork, cured, salt pork, raw | Pork Products | 457. Hashed Pork | |
| pork | — | — | Pork, cured, salt pork, raw | Pork Products | 457. Hashed Pork | |
| pork | — | — | — | — | Pork | |
| pork | — | — | — | — | Pork | |
| pork | — | — | — | — | Pork | |
| pork | — | — | — | — | Pork | |
| pork | — | — | — | — | Pork | |
| pork | — | — | — | — | Pork | |
| pork cut up in square pieces, fat and lean, about the size of a cob-nut | — | — | — | — | 1246. LEICESTERSHIRE PORK PIE. | |
| pork fat and lean together, free from skin or gristles, chopped very fine | 3.0 | pounds | — | Pork, cured, salt pork, raw | Pork Products | Common Sausages |
| pork | — | — | Pork, cured, salt pork, raw | Pork Products | Bacon |
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