| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 126 Buns, Ginger |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cutlets of Eggs with Peas |
| eggs hot hard-boiled | halves | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Parsnips for Garnish | |
| eggs whites and yolks well beaten separately | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Corn Bread (Indian) |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stuffing for Pike, Haddock,... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 127 Biscuits and Small Cakes |
| eggs whites | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Aspic, or Ornamental Savour... |
| eggs | 3.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stewed Tripe |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bechamel Maigre, or Without... |
| eggs beaten up to a cream | 3.0–4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Loin of Veal, fricassee of |
| eggs boiled hard, yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sauce à-la-Remoulade. No. 3 |
| eggs | 13.0 | lb. | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sponge |
| eggs hard, quartered | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sauce à-la-Remoulade. No. 3 | |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stewed Pigeons |
| eggs beaten to a stiff froth | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Californian Fig Cake |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Custard Sauce for Sweet Pud... |
| eggs hard boiled | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chaufroix de Faisan | |
| eggs Boil for 12 minutes | 16.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Pickle Eggs |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg Balls for Soups and Mad... |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | EGG SAUCE FOR SALT FISH |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rock Cream Ice |
| eggs | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Coffee Cake |
| eggs whisked | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forcemeat Balls for Fish Soups |
| eggs beaten and strained | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forcemeat for Cold Savoury ... |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gravy for Hash |
| eggs beat and strain | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forcemeat for Veal, Turkeys... |
| eggs yolks | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 1095. SOUFFLES OF PARTRIDGE... |
| eggs whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 1095. SOUFFLES OF PARTRIDGE... |
| eggs | 2.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Panada |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Scrambled Eggs. (Œufs au pe... |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Devilled Eggs | |
| eggs beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 1000 FILLETS OF FOWLS, A LA... | |
| eggs yolks, beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Salmon Collar | |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Oatmeal Pudding. No. 2. |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Diabetic Bread |
| eggs boiled for seven minutes, shelled and sliced | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs à la Tripe | |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs à la d’Orléans | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Roast Leg of Pork |
| eggs well-beaten | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Oatmeal Pudding. No. 1. |
| eggs hard-boiled, sliced | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Miss Woollett's Curry | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fruit Layer Cake |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jam Sandwich—I |
| eggs hard-boiled | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Remoulade, or French Salad-... |
| eggs hard-boiled | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Deviled Eggs |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 350. Pig’s Cheek (a new met... |
| eggs well-boil'd, yellow, pounded | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Poetic Recipe for Salad |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Boiled Fowl with Oysters |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | BAKED BEEF-STEAK PUDDING |
| eggs boiled hard and finely bruised | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | White Soup. No. 6. |
| eggs | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | BEEF CAKE |
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