| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Wine. No. 1. (Birk Ha... |
| eggs well beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Wafers |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Batter |
| eggs both yolks and whites, well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—Sherry. No. 1. |
| eggs new laid | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelettes |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly—“Royal Jelly.” (R. M.... |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | MOCK CRAB TOAST |
| eggs whites, well beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemonade. No. 3. |
| eggs with the whites | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mead. No. 1. |
| eggs whites, beat to a froth | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Norfolk Punch |
| eggs not broken | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Grape Wine |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | LEMON PUDDING |
| eggs well beaten, whites and yolks together | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Christmas Cake |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Escalopes of Pheasant à la ... |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Jelly |
| eggs whites | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | LEMON PUDDING | |
| eggs | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Of preserving Salmon, and a... | |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 16. Poached Eggs | |
| eggs whites | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fondu. No. 2. Catald... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | TRIFLE [48] |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 17. Toast and Eggs |
| eggs one at a time | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Fritters |
| eggs without breaking the yolks | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 18. Eggs sur le Plat | |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | CARAMEL PUDDING |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese—“Fromage à la Sefton.” |
| eggs whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese—“Fromage à la Sefton.” |
| eggs hard-boiled, quartered | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Slices, Jellied (Darnes de ... | |
| eggs | 2.0 | fresh | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 32. Ham and Eggs |
| eggs beaten up | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Cakes |
| eggs well beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Surrey Cake |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Glengarry Cake |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | German Sauce |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cocoanut |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | CUSTARD SAUCE |
| eggs hard boiled | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | CURRIED EGGS. [50] |
| eggs yolks | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 10 |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 104. Custard Pudding |
| eggs beaten | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Oliveau |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 106. Macaroni Pudding |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 107. Vermicelli Pudding |
| eggs yolk and white separate | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | SAVOURY OMELET |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 108. Tapioca Pudding |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pralinés |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 109. Bread Pudding |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 110. Cabinet Pudding |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | POACHED EGGS | |
| eggs well whipped | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 111. Bread and Butter Pudding |
| eggs hard-boiled | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | EGGS À LA MAÎTRE D’HOTÊL |
| eggs Boil for seven minutes, then remove the shells and the whites, and rub the yolks through a wire sieve | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg Sauce for Salt Fish &c. |
| eggs raw yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ballotines de Volaille |
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