| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs hard-boiled | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | FISH TOASTS | |
| eggs whites and yolks beaten separate | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | HOLLANDAISE PUDDING |
| eggs leaving out two whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ratafia Pudding |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Pudding |
| eggs beaten up | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Purées |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Pudding |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | M. aux Fleurs |
| eggs half of the whites only | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Pudding |
| eggs leaving out two whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Hunting Pudding |
| eggs leaving out half the whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Plum Pudding |
| eggs beaten | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Small Rice Puddings |
| eggs well beat | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice White Pot |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | FRENCH BANCEES |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sago Pudding |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Suet Pudding, baked |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Suet Pudding, boiled |
| eggs | 2.0 | whole raw | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Fresh Haddock with Br... |
| eggs leaving out six whites | 16.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tansy Pudding |
| eggs beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Custard. (Kennet and... |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tansy Pudding |
| eggs well beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tapioca Pudding |
| eggs | 24.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Neat’s Tongue Pudding |
| eggs Beat | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bread and Butter Pudding |
| eggs one at a time, beating it well till it is quite smooth | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ramaquins. No. 3. |
| eggs beating it well | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ramaquins. No. 3. |
| eggs yolks and whites switched stiff | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | PLUM PUDDING. [45] |
| eggs to a froth | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ramaquins. No. 3. |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ramaquins. No. 4. |
| eggs beaten to a perfect froth | whites | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Wine. No. 3. (Miss Ho... | |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fondu. No. 1. |
| eggs whisked to a high froth | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rolls |
| eggs pounded, hard-boiled | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Salad Mixture. (Sydney Smith.) |
| eggs whites, whipped to a strong froth | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fondu. No. 1. | |
| eggs | 8.0 | whites | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Wine. No. 3. (Miss Ho... |
| eggs beaten up | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Breakfast Rolls |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fondu. No. 2. Catald... |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Breakfast Rolls |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Brentford Rolls |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fondu. No. 2. Catald... |
| eggs leaving out two yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Rolls. No. 1. |
| eggs switched (beaten) | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | STEAMED CABINET PUDDING |
| eggs leaving out two whites | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Rolls. No. 3. |
| eggs unbeaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rusks |
| eggs leaving out eight whites, very light | 18.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rusks, and Tops and Bottoms |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Wine. No. 2, or Noyau... |
| eggs well beaten together | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Coffee Cream |
| eggs shells | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Wine. No. 1. (Birk Ha... |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | CROQUETS AU CONFITURE [46] |
| eggs beaten up for a long time | 4.0–5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Calf’s Head hashed, or Rago... |
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