| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| toasts buttered | — | — | — | — | Amulet of Asparagus | |
| toasts three-corner, fried brown | 3.0 | — | — | — | — | Stewed with Eggs |
| toasts very carefully fried | — | — | — | — | MOCK CRAB TOAST | |
| toasts prepared | — | — | — | — | STEWED CHEESE TOAST | |
| toasts thick | — | — | — | — | Poached Eggs. (Mrs. Caswell.) | |
| toasts well-buttered, cut in rounds | — | — | — | — | Ham Toasts. No. 2. | |
| toasts fried | — | — | — | — | FISH RE-COOKED | |
| toasts | little | — | — | — | Cod’s Head, to boil | |
| toasts dipped in verjuice | — | — | — | — | Woodcocks à la Française |