| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| red port | 0.5 | gill | — | — | — | Essence of Anchovies |
| red port | — | — | — | — | To stew Fish | |
| red port | 1.0 | pint | — | — | — | Rump of Beef a-la mode |
| red port | 0.5 | pint | — | — | — | Baked Beef |
| red port | — | — | — | — | Roast Quails, or Ruffs and ... | |
| red port | 3.0 | gills | — | — | — | Jugged Hare |
| red port | 0.5 | pint | — | — | — | Hashed Venison |
| red port | — | — | — | — | Hashed Hare, Wild Fowl, Phe... | |
| red port | 1.0 | gill | — | — | — | Green Truffles for a Dish |
| red port | 1.0 | gill | — | — | — | Anchovie Liquor |
| red port | 3.0 | gills | — | — | — | Walnut Ketchup for Fish Sauces |
| red port | 0.5 | gill | — | — | — | Salmé of Woodcocks |
| red port | 1.0 | pint | — | — | — | Plum Pottage |
| red port | 1.0 | pint | — | — | — | To bake Pears |
| red port | 0.5 | pint | — | — | — | Sago Pudding |
| red port | 0.5 | gill | — | — | — | Mushroom Ketchup |
| red port boiled together | 0.5 | gill | — | — | — | Ox Heart Roasted |
| red port | 1.0 | bottle | — | — | — | To dress part of a Wild Boar |
| red port boiled with cullis | 1.0 | gill | — | — | — | Glaized Hare |
| red port | — | — | — | — | Haunch of Venison, or Mutto... |