| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs well-beaten yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Batter for Fritters |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Another Forcemeat, for Ball... |
| eggs hard-boiled | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Another Mock Turtle | |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Captain's |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Custard Pie |
| eggs beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Smelts, Fried, Etc. | |
| eggs well beaten and strained | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Black Puddings |
| eggs | 4.0 | pounds | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake |
| eggs whites | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Spongada alla Toledo | |
| eggs well beat | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A boiled Custard Pudding |
| eggs yolks and whites, well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mutton Sausages |
| eggs yelks and whites apart, beaten | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Another, without Butter |
| eggs beat them well | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | TAKE a pound of butter |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Blanquette of Chicken |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sauce Béarnaise |
| eggs leave out half the whites | 24.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Butter Cake |
| eggs beaten | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bran Rolls |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé—Dr. Hoffmann’s Smal... |
| eggs beat well | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Fine Cake |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pine-Apple and Rice Mould |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Turkeys |
| eggs whip them very well with a whisk | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A pound cake recipe |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Forcemeat for Pies of Fowls... | |
| eggs leave out six whites, beat them | 22.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | TAKE five pounds of flour w... |
| eggs hard-boiled, sliced or quartered | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Curries | |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chickens |
| eggs beat them fine | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Little Cakes or One Cake |
| eggs strings removed | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biskuit Bread |
| eggs beat your eggs very well | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biscuits |
| eggs beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Six Eggs |
| eggs new laid | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biscuits |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Shrewsbury Cakes |
| eggs yolks and whites beat very well | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Very Good Wigs |
| eggs beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buns |
| eggs hard, between each two birds | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pigeon Pie | |
| eggs whites | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vacherin au Chocolat |
| eggs leave out four whites, beat them and strain them | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cheesecakes |
| eggs hard-boiled, peeled and sliced very thin | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Salt-fish pie |
| eggs two whites left out | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Baked Custards |
| eggs beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Zuckerbrod |
| eggs whites removed | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To make plain Custards |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 470. SOLES, A LA PARISIENNE. | |
| eggs well beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gooseberry Cream |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Hare Pie | |
| eggs beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream and Egg Dessert |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Soufflé |
| eggs beaten up in a bason, stirred in | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Bread Rolls |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chicken à la Continental |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bread and Rum Pudding |
| eggs beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Meringue |
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