| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | How to make Pork Sausages |
| eggs quite hard, as for salad | 6.0–8.0 | large | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Curried Eggs |
| eggs raw | 3.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Oswestry Salmon Pudding |
| eggs hard boiled for seven minutes | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tomatoes à la Française | |
| eggs raw, whole | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Coffee |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apricot Pudding. No. 1. |
| eggs cleared | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | The King of Oude's Omlet |
| eggs | 4.0 | large | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Richer Baked Raisin Pudding |
| eggs raw, beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Poulet en Purée |
| eggs seasoned with salt and pepper | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | FILLETS OF WHITINGS | |
| eggs yolks | 8.0–10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Koulitsch (Levantine) |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apostel Kuchen |
| eggs whisked very light | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Saxe-Gotha Pudding, or Tourte |
| eggs whole | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apostel Kuchen |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 688. Short Paste for Fruit ... |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Brandy Posset |
| eggs mixed | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | EGGS FOR DOMINIC SORBET |
| eggs beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | BEAT eight eggs |
| eggs break over | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 538. Baked Eggs with Asparagus |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cow-Heel (No. 18) | |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Asparagus Ragoût à la Colbert | |
| eggs beaten well together | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apple Pudding. No. 3. |
| eggs well beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 453. Pork Cutlets sauce dem... | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 539. Mashed Eggs |
| eggs well beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Apple Pudding. No. 1. Scotch. |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savoury Creams—“Crèmes Frit... |
| eggs soft | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stewed with Eggs |
| eggs hard | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stewed with Eggs |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 486. Fricassée of Rabbit |
| eggs yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 312. QUENELLES OF POTATOES |
| eggs hard, cut in quarters | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 541. Eggs à la Tripe |
| eggs beaten well | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Brockely and Eggs |
| eggs as above | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Asparagus and Eggs | |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savoury Creams—“Crèmes Frit... |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 543. Eggs with Cheese |
| eggs hard-boiled | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 1193. EGGS, A LA TRIPE. |
| eggs well beaten yolks | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Perch, to fricassee | |
| eggs well-beaten (beating the yolks and whites separately) | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Derwentwater |
| eggs beat up | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buttered Shrimps |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pork Chops (No. 93) |
| eggs | 5.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rabbits, white fricassee of... |
| eggs poached | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To dress Spinach |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stewed Spinach and Eggs | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 105. Rice Puddings |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Artichoke Bottoms en Robe | |
| eggs yolks, beat fine | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Asparagus forced in French ... |
| eggs well-beaten | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Wholemeal Bread |
| eggs raw, yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Butter Cream (Norwegian) |
| eggs boiled hard, yolks only | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potato Pie (No. 115) |
← Previous Page 175 of 210 Next →