| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs whipped to a very firm froth | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Nesselrode Pudding | |
| eggs beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Custard with Fried Pi... |
| eggs raw | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Raspberry Soufflés |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 719. Lemon Cheesecakes |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 460. Prussian Cutlets | |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Quenelles of Lobsters |
| eggs hard-boiled yolks | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To force a LEG of MUTTON | |
| eggs yolks of four and whites of two, thoroughly whisked | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mrs. Howitt's Pudding |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Cod's Head |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Custard with Fried Pi... |
| eggs well-beaten | 4.0–5.0 | full-sized or small | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | LEMON SUET PUDDING |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Kouglott (German) |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To force a LEG of MUTTON |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Godiveaux in General |
| eggs yolks, beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Brown Onion Soup |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fried Eggs and Bacon | |
| eggs raw yolks and whites | 15.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Victoria Soufflé |
| eggs thoroughly well-whisked | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Madame Werner’s Rosenvik Ch... |
| eggs whisked and strained | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cocoa-Nut Cheese-Cakes |
| eggs boiled 15 minutes, left till cold | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Very Good Egg Sauce |
| eggs beat until they are exceedingly light | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Common Lemon Tartlets |
| eggs well-beaten, raw | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Carême Mousse |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Poached Eggs with Gravy | |
| eggs beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Asparagus Omelet |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Xavier Soup |
| eggs beaten up | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Dauphine Soup |
| eggs raw yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mousse à la Constance |
| eggs beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Bread Pudding for a Family |
| eggs raw, yolks | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mousse Mixture for Duchess ... |
| eggs | 4.0 | small | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | The Elegant Economist’s Pud... |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mousse Mixture for Duchess ... |
| eggs raw, yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Princess de Sagan Mousse |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apricot Pudding. No. 2. |
| eggs fresh | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Meringues for Garnishing Be... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese Pudding |
| eggs raw yolks | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Orange Biscuits Bisc... |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Orange Biscuits Bisc... |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apricot Pudding. No. 2. |
| eggs hard-boiled yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To fricasey Soals brown |
| eggs beaten whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Scald a codlin before it is... |
| eggs whole, raw | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fish Pudding. No. 3. |
| eggs carefully break | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 537. Plain Baked Eggs |
| eggs beaten | 3.0 | lb | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 116 BREAD, CAKES, AND BISCUITS |
| eggs raw | 8.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Norwegian Biscuits |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg Sauce for Calf’s Head |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheese à l’Italienne |
| eggs boiled hard | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Hors d’œuvres |
| eggs whisked to a very stiff froth | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mandelmehl Speise (Almond B... | |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 475. Fricassée of Fowl |
| eggs buttered | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To dress Red Herrings |
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