| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| saltpetre mixed with sugar, rub onto ears and feet | 1.5 | oz | — | — | — | Tonbridge Brawn |
| saltpetre | 20.0 | oz | — | — | — | A Genuine Yorkshire Receipt... |
| saltpetre | 0.5 | large spoonful | — | — | — | To pickle Tongues for boiling |
| saltpetre | 1.0 | ounce | — | — | — | Cured Tongues |
| saltpetre | 4.0 | ounces | — | — | — | How to Cure Hams |
| saltpetre | 6.0 | ounces per ten pounds of salt | — | — | — | How to Cure Bacon |
| saltpetre | 0.25 | ounces | — | — | — | To Boil Cod Fish |
| saltpetre roughly powdered | — | — | — | — | Imperial Mayonnaise | |
| saltpetre finely powdered | 1.0 | oz | — | — | — | TO SALT AND BOIL A ROUND OF... |
| saltpetre | 2.0 | ounces | — | — | — | Another Pickle for Tongues,... |
| saltpetre | 1.0 | ounce | — | — | — | Another Pickle for Tongues,... |
| saltpetre | 2.0 | oz | — | — | — | Dutch, or Hung Beef |
| saltpetre | 1.0 | ounce | — | — | — | COLLARED BEEF |
| saltpetre | 0.5 | ounce | — | — | — | COLLARED BEEF. (Another way.) |
| saltpetre finely powdered | 1.0 | oz | — | — | — | Salting Beef |
| saltpetre reduced to powder | 2.0 | ounces | — | — | — | Spiced Round of Beef |
| saltpetre | 2.0 | oz | — | — | — | BEEF TONGUES |
| saltpetre finely powdered | 0.75 | ounce | — | — | — | Calf's Head Brawn |
| saltpetre finely powdered | 1.0 | ounce | — | — | — | Calf's Head Brawn |
| saltpetre | 0.5 | ounce | — | — | — | Calf's Head Brawn |
| saltpetre in fine powder | 1.0 | ounce | — | — | — | To Pickle Cheeks of Bacon a... |
| saltpetre in fine powder | 1.0 | oz | — | — | — | Hams (Bordyke Receipt) |
| saltpetre pounded together | 2.0 | parts | — | — | — | To pickle Tongues, &c. |
| saltpetre | 1.0 | oz. | — | — | — | COLLARED BEEF |
| saltpetre | 3.0 | oz. | — | — | — | Hunter's Beef |
| saltpetre | 0.5 | oz. | — | — | — | A PICKLE FOR TONGUES OR BEE... |
| saltpetre | 1.0 | oz. | — | — | — | The Dutch Way to Salt Beef |
| saltpetre | 1.0 | oz. | — | — | — | Spiced Beef (to Serve Cold) |
| saltpetre | 1.0 | oz. | — | — | — | Cured Tongue |
| saltpetre | 1.0 | oz | — | — | — | To Pickle and Dress a Tongu... |
| saltpetre | 6.0 | oz | — | — | — | To Cure Bacon in the Wiltsh... |
| saltpetre | 1.0 | oz | — | — | — | To Pickle Hams (Suffolk Rec... |
| saltpetre | 2.0 | oz | — | — | — | To Cure Bacon or Hams in th... |
| saltpetre rubbed well | — | — | — | — | To Cure Bacon or Hams in th... | |
| saltpetre in powder | 1.0 | part by weight | — | — | — | To Cure Bacon or Hams in th... |
| saltpetre | 0.25 | oz | — | — | — | COLLARED PIG'S FACE |
| saltpetre | 4.0 | oz | — | — | — | To Dry Pigs' Cheeks |
| saltpetre | 0.25 | lb | — | — | — | To Pickle Pork |
| saltpetre | 1.0 | oz. | — | — | — | BEEF TONGUES |
| saltpetre | 2.0 | oz. | — | — | — | Monsieur Ude’s Receipt for ... |
| saltpetre | 1.25 | oz. | — | — | — | Monsieur Ude’s Receipt for ... |
| saltpetre | 0.75 | ounces | — | — | — | Spiced Beef |
| saltpetre rubbed in first | 0.5 | ounce | — | — | — | To salt Meat (No. 6) |
| saltpetre boiled with water, skimmed, and cooled | 4.0 | ounces | — | — | — | To salt Meat (No. 6) |
| saltpetre ground and pounded | 2.0 | ounces | — | — | — | Pickled Mackerel, Herrings,... |
| saltpetre | 3.0 | ounces | — | — | — | Savoury Salt Beef baked (No... |
| saltpetre | 3.0–4.0 | ounces | — | — | — | Salmon to dry |
| saltpetre | — | — | — | — | Baked Herrings or Sprats | |
| saltpetre | 0.25 | cup | — | — | — | To smoke Herrings |
| saltpetre | — | — | — | — | To salt Beef red |
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