| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| stock | — | — | — | — | Rice Soup | |
| stock | 0.5 | pint | — | — | — | Partridges à la Reine |
| stock | 0.5 | pint | — | — | — | 302 |
| stock thickened | — | — | — | — | 302 | |
| stock boiling | — | — | — | — | Salsify | |
| stock | 5.0 | pints | — | — | — | The Lord Mayor’s Soup |
| stock | — | — | — | — | Chestnut Soup | |
| stock boiling | 3.0 | pints | — | — | — | Jerusalem Artichoke, or Pal... |
| stock | 1.5 | pints | — | — | — | Jerusalem Artichoke, or Pal... |
| stock | — | — | — | — | Jerusalem Artichoke, or Pal... | |
| stock | 1.0 | quart | — | — | — | A Quickly Made Turnip Soup |
| stock boiling | 1.0 | pint | — | — | — | A Richer White Soup |
| stock | 5.0 | pints | — | — | — | Good Calf’s Head Soup |
| stock | 5.0 | pints | — | — | — | ANOTHER PHEASANT SOUP |
| stock | 1.0 | quart | — | — | — | Hashed Calf's Head |
| stock | — | — | — | — | To Stew a Shoulder of Venison | |
| stock | 1.0 | gill | — | — | — | Leveret à la Minute |
| stock cleared | — | — | — | — | Turnip Soup | |
| stock | — | — | — | — | Neck of Veal en Erison | |
| stock | — | — | — | — | Celery Sauce (white), for V... | |
| stock | — | — | — | — | Fricando Veal | |
| stock | — | — | — | — | Shoulder of Lamb glazed | |
| stock | — | — | — | — | Wings and Legs of Fowls wit... | |
| stock | 1.0 | little | — | — | — | Wings and Legs larded and g... |
| stock | 1.0 | pint | — | — | — | Partridges or Pheasants au ... |
| stock | 1.0 | pint | — | — | — | Partridges or Pheasants au ... |
| stock | — | — | — | — | Partridges or Pheasants wit... | |
| stock | 0.5 | pint | — | — | — | Stewed Giblets plain |
| stock | 0.5 | pint | — | — | — | Green Truffles for a Dish |
| stock | 0.5 | pint | — | — | — | Stewed Artichoke Bottoms |
| stock | — | — | — | — | Stewed Cardoons | |
| stock | — | — | — | — | Stewed Asparagus for Sauce | |
| stock sufficient quantity to cover | — | — | — | — | Collared Pig | |
| stock | — | — | — | — | Aspect of Meat or Fowl | |
| stock | 2.0 | quarts | — | — | — | To Clarify Stock |
| stock | 1.0 | quart | — | — | — | Chestnut (Spanish) Soup |
| stock | 2.0 | quarts | — | — | — | Egg Soup |
| stock | 2.0 | quarts | — | — | — | Vegetable Soup |
| stock | 2.0 | quarts | — | — | — | Onion and Celery Soup |
| stock | 2.0 | quarts | — | — | — | SOUP A LA JULIENNE |
| stock | 5.0 | quarts | — | — | — | Cock-a-leekie |
| stock | 1.0 | quart | — | — | — | ONION SOUP |
| stock | 1.0 | quart | — | — | — | Parsnip Soup |
| stock | 2.0 | quarts | — | — | — | Mashed Potato Soup |
| stock very bright | 2.0 | quarts | — | — | — | PRINCE OF WALES'S SOUP |
| stock | 2.0 | quarts | — | — | — | Potage Printanier, or Sprin... |
| stock | 2.0 | quarts | — | — | — | SAGO SOUP |
| stock very clear medium | 2.0 | quarts | — | — | — | Spinach Soup |
| stock | 2.0 | quarts | — | — | — | TAPIOCA SOUP |
| stock | 2.0 | quarts | — | — | — | TURNIP SOUP |
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