| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelettes and various ways ... |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Pie |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Buns |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Artichokes, to fricassee |
| eggs | 0.5 | lb. | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rock Buns |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cake |
| eggs beaten, yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Butter Sauce. No. 2. |
| eggs whites, beaten until stiff | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Sandwich |
| eggs whites whipped to a stiff froth | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé à la Victoria | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Grouse Soufflé |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 738. Pastry Cream sautéd |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 738. Pastry Cream sautéd | |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | To Cook Hare |
| eggs whites and shells | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 739. Jelly Stock |
| eggs whites | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé—Arrowroot. No. 1. B... |
| eggs beaten fine | 6.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Asparagus forced in French ... |
| eggs Beat well together | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs buttered. No. 3. | |
| eggs yolks, beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 549. BRAIZED ROLL OF BEEF, ... |
| eggs yolks | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 749. Bohemian Jelly Creams |
| eggs boiled very hard; take out the yolks | as many as you want | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs, Scotch | |
| eggs hard-boiled, quartered | some | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs, Scotch | |
| eggs boiled hard | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs for second Course |
| eggs broken | 3.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Croûtes à la Genève |
| eggs break | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 754. Another |
| eggs quite fresh | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs à la Crême |
| eggs yolks | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Hot Cakes.—Breakfast Cakes |
| eggs yolks beaten up | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelettes and various ways ... |
| eggs whipped into a very stiff froth | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Carraway Cake (American) | |
| eggs beaten-up yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé—Arrowroot. No. 1. B... |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 756. Pudding à la Eloise |
| eggs | 4.0–5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé—Apple. Three ways. |
| eggs boiled hard, then shredded or cut | 4.0–5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelettes and various ways ... |
| eggs | 4.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Slices of Ham with Tarragon... |
| eggs yolks removed whole | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelettes and various ways ... | |
| eggs hard-boiled | 4.0–5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 1. |
| eggs lightly beaten | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 2. |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 3. |
| eggs yolks, beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buckwheat Cakes |
| eggs well beat | 6.0–7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 4. |
| eggs | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Quaking Pudding |
| eggs one at a time | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bun Loaf. No. 1. (Emslie.) |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 5. |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelet. No. 6. |
| eggs beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A French Omelet |
| eggs whites, beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buckwheat Cakes | |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bun Loaf. No. 2. Auchentorlie. |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | King's Soufflé |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bun Loaf. No. 3. |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Beef, sausage fashion |
| eggs yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Quaking Pudding |
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