| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Shoulder, or Leg of Mutton,... | |
| eggs | 2.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Roast Baron of Hare |
| eggs beaten up on a plate | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Puddings baked, or boi... |
| eggs hard-boiled and yolks chopped | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pig, to collar in colours | |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pigs’ Feet and Ears, fricas... | |
| eggs beaten | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pigs’ Feet and Ears, ragout of | |
| eggs | 3.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 783. Punch Cake Soufflé |
| eggs well-beaten | 2.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Golden Sauce |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Semolina for Luncheon | |
| eggs whites and yolks put up together | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rissoles. No. 2. | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Macaroni Pudding or Sweet M... |
| eggs | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Salad, to dress |
| eggs beaten up | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Colbert Broth |
| eggs | 6.0–7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Oxford Sausages |
| eggs beat | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sausages for Scotch collops |
| eggs boiled for twelve minutes | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Salad mixture.—(No. 372. Se... |
| eggs beaten yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Kew Mince |
| eggs beaten together till very light | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plum Pudding |
| eggs beaten, separated into whites and yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Another Savoury Toasts to r... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gingerbread Loaf or “Americ... |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mushroom Soufflé |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ginger Cake |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tripe, to fricassee | |
| eggs stiffly whipped whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mushroom Soufflé |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal, to collar |
| eggs beaten well in one after another | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Pound Cake. (Mrs. Tho... |
| eggs | 2.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal, roasted, ragout of |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savarin Cake. No. 2. Catald... |
| eggs both yolk and white | 1.0 | lb | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lissey’s Cake |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bombarded Veal | |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 1. (Rich... |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pike with Force-Meat and Sauce |
| eggs | 10.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 784. Soufflé of Lemon, or a... |
| eggs beaten up | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pike with Force-Meat and Sauce |
| eggs well-beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Palace Pudding |
| eggs beaten into batter | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Breast of Veal ragout | |
| eggs hard-boiled yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cold Fish |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal Collops, with Oysters |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Zwieback |
| eggs beaten together | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 2. |
| eggs hard boiled, yolks | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ortolans in Cases |
| eggs yolks, boiled hard | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fillet of Veal, to boil |
| eggs raw | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fillet of Veal, to boil |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 3. (Beec... |
| eggs poached | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fricandeau of Veal with Sorrel | |
| eggs whip very stiff | 10.0 | whites | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 784. Soufflé of Lemon, or a... |
| eggs | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 4. Good.... |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 788. Omelette Soufflé |
| eggs | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 5. Secon... |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bavaroise. No. 2. Coffee or... |
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