| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| sweetbread washed | — | — | Sweetbreads | Liver and organ meats | Boiled Breast of Veal | |
| sweetbread sliced, blanched, and seasoned with pepper and salt | — | — | Sweetbreads | Liver and organ meats | Pulpton of Chicken, Rabbits... | |
| sweetbread scalded | — | — | Sweetbreads | Liver and organ meats | Stewed Breast of Veal | |
| sweetbread scalded, stewed with veal for half the time, served upon it | — | — | Sweetbreads | Liver and organ meats | Breast of Veal. Simply Stewed. | |
| sweetbread Trimmed | — | — | Sweetbreads | Liver and organ meats | Veal Sweetbread (No. 39) | |
| sweetbread served whole | — | — | Sweetbreads | Liver and organ meats | Breast of Veal | |
| sweetbread dried | — | — | Sweetbreads | Liver and organ meats | Scotch Collops, brown | |
| sweetbread stewed with the bird | 1.0 | — | — | Sweetbreads | Liver and organ meats | Pheasant à la Braise |
| sweetbread skewered to it | — | — | Sweetbreads | Liver and organ meats | 302. Breast of Veal plain r... | |
| sweetbread blanch and press till cool | — | — | Sweetbreads | Liver and organ meats | Escalopes of Sweetbread à l... | |
| sweetbread blanch in cold water, then press | — | — | Sweetbreads | Liver and organ meats | Capilotade of Sweetbread | |
| sweetbread Prepare as for escalopes à la Connaught | — | — | Sweetbreads | Liver and organ meats | Escalopes of Sweetbread à l... | |
| sweetbread braised | — | — | Sweetbreads | Liver and organ meats | Escalopes of Sweetbread à l... | |
| sweetbread blanch | — | — | Sweetbreads | Liver and organ meats | Sweetbread Larded. Soubise ... | |
| sweetbread blanch | 1.0 | — | — | Sweetbreads | Liver and organ meats | Fried Sweetbread. (Ris de V... |
| sweetbread blanched, braised, and pressed | — | — | Sweetbreads | Liver and organ meats | Fritot of Sweetbread | |
| sweetbread cut up in little dice shapes | 1.0 | tablespoonful | — | Sweetbreads | Liver and organ meats | Little Batter Cases with Sa... |
| sweetbread Blanch and then braise | — | — | Sweetbreads | Liver and organ meats | Sweetbread Cutlets à la Pri... | |
| sweetbread braised | slices | — | Sweetbreads | Liver and organ meats | Calf's Head in Tortue | |
| sweetbread cut in six pieces | — | — | Sweetbreads | Liver and organ meats | Stewed Beef | |
| sweetbread cut in little pieces | 1.0 | — | — | Sweetbreads | Liver and organ meats | Beef Steaks with Force Meat |
| sweetbread boil’d, cut into four, and broiled | 1.0 | — | — | Sweetbreads | Liver and organ meats | To dress a Leg of Mutton, A... |
| sweetbread sliced | — | — | Sweetbreads | Liver and organ meats | Squab Pie | |
| sweetbread cut into pieces | — | — | Sweetbreads | Liver and organ meats | Force-meat Snipes | |
| sweetbread cooked, pounded, and creamed | — | — | Sweetbreads | Liver and organ meats | Sweetbread 'en surprise' | |
| sweetbread minced | — | — | Sweetbreads | Liver and organ meats | Delicate Mince | |
| sweetbread cut in slices | — | — | Sweetbreads | Liver and organ meats | Macaroni with Ham and Sweet... | |
| sweetbread chopped | — | — | Sweetbreads | Liver and organ meats | Roman Pie.—Rabbit | |
| sweetbread cooked, cold, chopped finely | — | — | Sweetbreads | Liver and organ meats | Ravioli. No. 1 | |
| sweetbread chopped | — | — | Sweetbreads | Liver and organ meats | Partridges à la Cussy | |
| sweetbread | — | — | Sweetbreads | Liver and organ meats | 590. ROAST LOIN OF VEAL, A ... | |
| sweetbread larded | 1.0 | — | — | — | — | Boiled Chickens |
| sweetbread larded | — | — | — | — | ROAST TURKEY, A LA FINANCIERE | |
| sweetbread decorated with scallops of truffles inserted in the form of a rose | — | — | — | — | ROAST TURKEY, A LA FINANCIERE | |
| sweetbread larded | 1.0 | — | — | — | — | CAPON, A LA GODARD |
| sweetbread cut in slices and fried | — | — | — | — | Veal Porcupine | |
| sweetbread cut in tiny pieces | 1.0 | — | — | Sweetbreads | Liver and organ meats | Sweetbreads Served in Beetr... |
| sweetbread | 1.0 | — | — | — | — | Beef Steaks rolled |
| sweetbread larded, for centre | 1.0 | — | — | — | — | 755. PATE-CHAUD OF LEVERETS... |
| sweetbread steeped in tepid water for two hours or more, then scalded, cooled in water, and gently simmered on the stove in some toppings of white consommé for a quarter of an hour | 1.0 | — | — | — | — | 762. VOL'AU'VENTS, A LA NESLE* |
| sweetbread cut into neat scollops | — | — | — | — | 762. VOL'AU'VENTS, A LA NESLE* | |
| sweetbread small, larded | — | — | — | — | 762. VOL'AU'VENTS, A LA NESLE* | |
| sweetbread | scollops | — | — | — | Tourte of Godiveau, au Madere | |
| sweetbread larded and glazed | — | — | — | — | Tourte of Godiveau, au Madere | |
| sweetbread cut into pieces | — | — | — | — | Snipe with Forcemeat | |
| sweetbread cut into pieces | –2.0 | — | — | — | — | Chicken Pie |
| sweetbread larded | 1.0 | — | — | — | — | FRICASSEE OF CHICKENS, A LA... |
| sweetbread larded | small | — | — | — | PIGEONS, A LA SEVILLE | |
| sweetbread cold braised, rolled in finely chopped truffle | 1.0 | slice | — | Sweetbreads | Liver and organ meats | Chaudfroid of Quails à la P... |
| sweetbread cooked | 2.0 | tablespoonfuls | calves brains | Sweetbreads | Liver and organ meats | Torpedos |
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