| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potato Pudding |
| eggs whites | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Cases | |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Richer Potato Pudding |
| eggs whisked thoroughly | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A GOOD SPONGE CAKE PUDDING |
| eggs beaten up with a fork | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cross Buns |
| eggs | 3.0–4.0 | large | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Inexpensive Puddings from C... |
| eggs hard-boiled | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | EGG SAUCE |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sago, or Tapioca Pudding |
| eggs whisk thoroughly | 6.0 | large | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | DUTCH CUSTARD, OR BAKED RAS... |
| eggs | 2.0 | raw yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream Honey Cakes |
| eggs | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Grandmother's |
| eggs good, whisked until very light | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vermicelli Pudding with App... |
| eggs whisked well, strained | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Good Yorkshire Pudding |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Common Yorkshire Pudding |
| eggs thoroughly whisked | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | COMMON BAKED RAISIN PUDDING |
| eggs well-beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | The Poor Author’s Pudding |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sago, or Tapioca Pudding |
| eggs broken into separate cups | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Poach Eggs | |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rusks | |
| eggs | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Waffeln |
| eggs broken as for poaching | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | ŒUFS AU PLAT | |
| eggs whites and shells of | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Calf’s Feet Jelly |
| eggs whites and shells finely crushed | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Calf's Feet Jelly |
| eggs whites and shells | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apple Calf’s Feet Jelly |
| eggs beaten to a very solid froth | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apple Hedge-hog, or Suédoise |
| eggs well-beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Quince or Apple Custards |
| eggs well-beaten, strained | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Custards |
| eggs well beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | COMMON BAKED CUSTARD |
| eggs beaten yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Peas. No. 6. |
| eggs yolks boiled hard | 10.0–12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | ARTIFICIAL TURTLE |
| eggs beaten till light | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake, Alexandra |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 242. Soles, sauté in Oil |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | POUND CAKES |
| eggs beaten | 1.0 | lb | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cake |
| eggs beaten to a strong froth, yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Raspberry Fritters |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potato Croquettes or “Bagsh... |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Entrée of Salmon | |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vegetarian Biscuits |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omlets of Eggs | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | SODA BISCUITS. 1751. |
| eggs boiled hard and pounded fine | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To barbecue a LEG of PORK |
| eggs | 3.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Little Russian Cakes. (Peti... |
| eggs well-beaten, whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pone |
| eggs white and yellow omlets | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Breast of Veal en Gallentine | |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal Collops (white) | |
| eggs hard-boiled yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Devilled Lobster Ices |
| eggs whites | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gâteau de Cobourg | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ducks à-la-mode |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Dutch Sauce. No. 4. “Sauce ... |
| eggs yolks beaten till light, whites beaten to a stiff froth | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Schnee Kuchen |
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