| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 10 |
| eggs well-beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Madeira Cake |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Simple Recipe for a Chocola... |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Swiss Roll |
| eggs boiled | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg for Balls |
| eggs well-beaten | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Christmas Pudding |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Hominy Cheese |
| eggs leaving out eight of the whites | 18.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Carraway Cakes |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | KIDNEY OMELET |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Siblôt Faits |
| eggs cut them in halves, length ways | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | STUFFED EGGS |
| eggs beaten, whites and yolks together | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Boiled Custard |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé au Parmesan |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 158. Sorrel Sauce, or Purée |
| eggs well-whipped whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé au Parmesan |
| eggs beaten for 5 minutes | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Genoa Pastry |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé au Gruyère |
| eggs whites beaten to a stiff froth | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé au Gruyère |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jerusalem Artichoke Mould (... |
| eggs beat together | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pancakes |
| eggs beaten, yelks only | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal Cutlets broiled plain,... |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ramequins en caisses |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gougère au fromage |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Little Batter Cases with Sa... |
| eggs hard-boiled and quartered | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Carrot salad | |
| eggs broken in | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | English Jews Puddings |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Boudins of Chicken |
| eggs taking away 1 white | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gâteau de Riz |
| eggs beaten, spread over fish with a paste brush | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To prepare the above for fr... | |
| eggs beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sultana Pudding. No. 1. |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sultana Pudding. No. 2. |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sultana Pudding. No. 3. |
| eggs well beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A green Codling Pudding |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tudor Perfection Pudding |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tuxford Pudding |
| eggs well beaten up together, leaving out the white of one | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vicarage Pudding. (Beechwood.) |
| eggs beaten yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Victoria Pudding. (No. 1.) |
| eggs beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Fry Jerusalem Artichokes | |
| eggs whites | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Victoria Pudding. (No. 1.) | |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sherbet Cream Ice (Italian) |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | CHEESE SOUFFLÉE |
| eggs well-beaten yolks only | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Wafer Puddings. No. 1. |
| eggs | 16.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | White Plum Cake |
| eggs raw | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Strawberry Cream Ice |
| eggs yolks, small | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cauliflower soufflé |
| eggs well mixed | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 458. Fritadella (twenty rec... |
| eggs fried | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sauted Chicken à la Marengo | |
| eggs hard boiled, whites and yolks chopped separately | 4.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To marinate Soles |
| eggs well beaten separately | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | German Sauce. No. 1. |
| eggs | 2.0–1.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 108 Simnel cake |
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