| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| thick cream | — | — | — | — | Sago Soup | |
| thick cream | 0.5 | large teacupfuls | — | — | — | Horseradish Cream |
| thick cream | 1.0 | gill | — | — | — | Pine-Apple Pie |
| thick cream | 1.0–2.0 | pints | — | — | — | Cream Ice—II (Frozen Custard) |
| thick cream | 1.0 | pint | — | — | — | A Richer White Soup |
| thick cream whipped | 0.5 | pint | — | — | — | The Duke’s Custard |
| thick cream | 1.0 | gill | — | — | — | Almond Soup |
| thick cream | — | — | — | — | Devonshire Junket | |
| thick cream moisten | 1.0 | spoonful | — | — | — | Patties à la Pontife |
| thick cream | 0.25 | pint | — | — | — | Celery Sauce |
| thick cream | 1.0 | cup | — | — | — | Stewed Cabbage |
| thick cream | 1.0 | small cup | — | — | — | Curried Eggs |
| thick cream | little | — | — | — | Potatoe Pasty | |
| thick cream | 0.5 | pint | — | — | — | Rice small Puddings |
| thick cream | 1.0 | pint | — | — | — | Lemon Cream |
| thick cream | little | — | — | — | Salad, to dress | |
| thick cream | 3.0 | spoonfuls | — | — | — | Carp Sauce |
| thick cream | 1.0 | quart | — | — | — | Chocolate Cream |
| thick cream | — | — | — | — | Runnet Whey Cream | |
| thick cream | 0.5 | pint | — | — | — | Apple Mignon |
| thick cream | 2.0 | tablespoonfuls | — | — | — | Blanquette Sauce |
| thick cream | 0.25 | pint | — | — | — | Chaudfroid (White) |
| thick cream | 3.0 | tablespoonfuls | — | — | — | Orange Flower Water Sauce |
| thick cream | 2.0 | tablespoonfuls | — | — | — | Salad Dressing |
| thick cream | 2.0–3.0 | tablespoonfuls | — | — | — | Boiled Sole à la Française |
| thick cream | 3.0 | large tablespoonfuls | — | — | — | Chicken Cutlets à la Bivona |
| thick cream | 1.0 | tablespoonful | — | — | — | Little Salpicons of Salmon ... |
| thick cream | 2.0 | tablespoonfuls | — | — | — | Little Lobster Soufflés à l... |
| thick cream | 1.0 | tablespoonful | — | — | — | Potato Salad. (Salade de Po... |
| thick cream mixed with three raw yolks of eggs | 1.0 | gill | — | — | — | Asparagus à la Crème |
| thick cream | 1.0 | gill | — | — | — | Cabbage with Mashed Potatoes |
| thick cream | 0.5 | gill | — | — | — | Kedgeree of Fish |
| thick cream | 2.0 | tablespoonfuls | — | — | — | Purée of Dried Haddock |
| thick cream | little | — | — | — | Apples à la Princesse Maude | |
| thick cream | — | — | — | — | Stew Carp White | |
| thick cream | 2.0 | spoonfuls | — | — | — | A second Way to make PIG SAUCE |
| thick cream | 2.0 | spoonfuls | — | — | — | Onion Sauce |
| thick cream | 1.0 | tea-cupful | — | — | — | Sweet-BREADS white |
| thick cream | 2.0 | spoonfuls | — | — | — | To fricasee LAMB's STONES |
| thick cream | 1.0 | large tea-cupfull | — | — | — | Rabbit Stew |
| thick cream | 1.0 | pint | — | — | — | Flummery |
| thick cream | 1.0 | spoonful | — | — | — | BEEST CUSTARD |
| thick cream | 0.5 | pint | — | — | — | Fine Fritters |
| thick cream | 3.0–4.0 | spoonfuls | — | — | — | Seville Orange Tart |
| thick cream | 1.5 | pint | — | — | — | Almond Hogs Puddings |
| thick cream | 1.0 | pint | — | — | — | Staple Cream |
| thick cream | 1.0 | quart | — | — | — | Cream Froth |
| thick cream | 1.0 | quart | — | — | — | Creamed Sack |
| thick cream | 2.5 | pints | — | — | — | Syllabub |
| thick cream scalded and grown cold again | 0.5 | pint | — | — | — | Hartshorn Flummery |
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