| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savoy Cake, or Sponge Cake ... |
| eggs beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biscuit Drops (No. 68) |
| eggs three parts yelks | 1.0 | pint | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Diet Bread Cake (No. 74) |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Prune Pudding |
| eggs yolks put in the milk as soon as it is taken off the fire, whites to be beaten up stiff and added when it is cold | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé–Lemon, Steamed |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Norfolk Dumplings |
| eggs boiled hard, yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 427. TROUT A L'AURORE |
| eggs hard boiled | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Herring Sandwich | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Batter and Fruit Pudding |
| eggs seasoned with a little salt | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 404. TURBOT A LA MARECHALE | |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mulled Wine |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Yorkshire Cakes (No. 104) |
| eggs yelks and whites together | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | College Puddings (No. 105) |
| eggs beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | WAFER PANCAKES |
| eggs beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Pudding (No. 107) |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fried Egg Yolks with Cream |
| eggs beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Save-all Pudding (No. 110) |
| eggs Break | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Batter Pudding, baked or bo... |
| eggs hard boiled, yolks only | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Artichoke Pye |
| eggs beaten on a plate | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Suet Pudding or Dumplings (... |
| eggs whole raw | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Frying Batter for Dariols |
| eggs beaten | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cottage Potato Pudding or C... |
| eggs boiled hard, cut in slices | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forced Egg Pye |
| eggs beat up well | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forced Egg Pye |
| eggs | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Ground Rice Pudding |
| eggs hard, beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Soup |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rabbit Cutlets. No. 2. | |
| eggs boiled hard and chopped fine | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potatoe Pye |
| eggs beaten | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Petites Genoises au Chocolat |
| eggs | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Onion Pye |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Devon Cream |
| eggs whites | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé–Iced. No. 4. Lemon.... |
| eggs yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé–Iced. No. 4. Lemon.... |
| eggs | 4.0 | yelks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Pike |
| eggs beaten to a froth with butter and lard | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Strenzel Kuchen |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Dough |
| eggs | 2.0 | raw yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Croquettes of Potatoes à la... |
| eggs boiled hard and chopped fine | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lent Mince Pye |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Roast Veal, Stuffed |
| eggs boiled hard | 3.0–4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Collar Salmon |
| eggs | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Collar Salmon | |
| eggs beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Soup |
| eggs hard-boiled | –3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg Sauce for Roast Fowls, ... |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Victoria |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Royal Custard for Soup |
| eggs beat up, yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soup Maigre |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Beef Panada. (Frances Carr.) |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Victoria |
| eggs | 2.0–3.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Stuffing for Soals baked |
| eggs | 2.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Custard Sauce |
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