Ingredients

12 entries · 13623 unique products · 127 FDC categories
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Product Qty Unit Substitutions FDC Name FDC Category Recipe
veal jelly 1.0 quart — Bockwurst, pork, veal, raw Sausages and Luncheon Meats White Soup. No. 1.
veal jelly 1.0 quart — Bockwurst, pork, veal, raw Sausages and Luncheon Meats White Soup. No. 1.
veal jelly 3.0 table-spoonfuls — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Oyster Patés. No. 1.
veal jelly — — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Chicken, to fricassee. No. 1.
veal jelly — — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Chicken, to fricassee. No. 1.
veal jelly — — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Chicken and Ham, ragout of
veal jelly Warm 1.0 pint — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Pheasant, Puré of
veal jelly 1.0 pint — Bockwurst, pork, veal, raw Sausages and Luncheon Meats White Sauce, for boiled Fowls
veal jelly melted piece as big as a small walnut — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Veal Jelly
veal jelly 1.0 quart — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Vegetable Soup. No. 1.
veal jelly 0.5 pint — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Truffles and Morels, to stew
veal jelly 0.5 pint — Bockwurst, pork, veal, raw Sausages and Luncheon Meats Scotch Collops