| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| toast | — | — | — | — | Partridges à la Reine | |
| toast buttered | slices | — | — | — | Poached Eggs on Anchovy Toast | |
| toast buttered | — | — | — | — | Poached Eggs and Tomato Toast | |
| toast hot buttered | — | — | — | — | Marrow Toast | |
| toast about an inch thick, trim round the edges | 8.0 | slices | — | — | — | Sardine Sandwiches |
| toast buttered | — | — | — | — | Sardines on Toast | |
| toast thick, buttered | slices | — | — | — | Snipe and Quail | |
| toast hot buttered | — | — | — | — | Roast Pigeons | |
| toast | — | — | — | — | Eggs Stewed with Cheese | |
| toast hot | 1.0 | round | — | — | — | Welsh Rarebit |
| toast | 1.0 | — | — | — | — | To Boil Sea-Kale |
| toast | — | — | — | — | Boiled Turnip-Radishes | |
| toast | — | — | — | — | To Boil Green Indian Corn | |
| toast | — | — | — | — | Boiled Celery | |
| toast bake | 1.0 | — | — | — | — | To roast Woodcocks or Snipes |
| toast soaked in milk | 1.0 | slice | — | — | — | MOULDED MINCED VEAL |
| toast | 3.0 | slices | — | — | — | BAKED SWEETBREADS |
| toast | — | — | — | — | Roast Black-Cock | |
| toast | — | — | — | — | To Dress Quails | |
| toast | — | — | — | — | To Dress Snipes | |
| toast | — | — | — | — | Roast Woodcock | |
| toast | — | — | — | — | Boiled Vegetable Marrow | |
| toast dry or buttered | — | — | — | — | Toasted Cheese, or Scotch R... | |
| toast hot buttered | slices | — | — | — | Scotch Woodcock | |
| toast | — | — | — | — | Boiled Leeks | |
| toast Buttered | — | — | — | — | Veal Sweetbread (No. 39) | |
| toast | 1.0 | round | — | — | — | Buttered Toast and Cheese (... |
| toast | 1.0 | — | — | — | — | Anchovy Toast (No. 573) |
| toast spread with yeast | 1.0 | slice | — | — | — | Sugar Vinegar |
| toast | 1.0 | — | — | — | — | Gooseberry Vinegar |
| toast | — | — | — | — | Alderwine | |
| toast | — | — | — | — | Root Soup | |
| toast buttered | 1.0 | — | — | — | — | Eggs buttered. No. 3. |
| toast | — | — | — | — | Woodcocks and Snipes, to roast | |
| toast buttered | 1.0 | — | — | — | — | Cheese, to stew |
| toast spread with yest | 1.0 | — | — | — | — | Ginger Beer. No. 1. |
| toast spread pretty thick with yest | 1.0 | — | — | — | — | Cowslip Wine. No. 2. |
| toast with a little yeast upon it | 1.0 | — | — | — | — | Elder Wine. No. 4. |
| toast well spread with yeast | 1.0 | — | — | — | — | Orange Wine. No. 2. |
| toast dipped in yeast | 1.0 | — | — | — | — | Orange Wine. No. 3. |
| toast crisp | 1.0 | piece | — | — | — | 17. Toast and Eggs |
| toast thin, made very crisp | 2.0 | slices | — | — | — | 20. Herring Toast Sandwich |
| toast | — | — | — | — | 29. Kidney bread-crumbed, à... | |
| toast | — | — | — | — | 557. Grouse | |
| toast | — | — | — | — | 566. Hashed Wild Duck | |
| toast thick | 1.0 | slice | — | — | — | 568. Teal, a new method |
| toast | — | — | — | — | 584. Grouse | |
| toast under | — | — | — | — | 586. White Grouse or Ptarmigan | |
| toast | — | — | — | — | 592. Plover | |
| toast | — | — | — | — | 592. Plover |
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