| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs beaten very well | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A Marrow Pudding |
| eggs yolks, beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Melted Butter. No. 3. French. |
| eggs well beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Corn Flour Pudding |
| eggs whipped to a good froth | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake, French |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mousse à la Mangara |
| eggs yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Turban (Swiss) |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 6. |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 7. |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chicken, to fricassee. No. 1. |
| eggs well beaten alone | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 8. |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Marmalade Pudding |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potato Flour |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ginger Pudding |
| eggs | 8.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Luncheon Cake. No. 9. |
| eggs whole | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Cake (Iced), also ca... |
| eggs beaten-up | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelets in Darioles |
| eggs yolks only | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bavaroise. No. 2. Coffee or... |
| eggs beaten | 1.125 | lb | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake, Genoa |
| eggs raw, yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | RÉCHAUFFÉS |
| eggs for batter | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pigeons, en compote. No. 3. | |
| eggs poached | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | RÉCHAUFFÉS |
| eggs yolks | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vera Cruz, Gâteau |
| eggs well beaten up | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Breakfast Rolls |
| eggs | 8.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 798. Fondue of Stilton Cheese |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Cake. No. 1. |
| eggs well-beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Slim Cakes |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Cake. No. 1. |
| eggs whole | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 145 Turkey Stuffing |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rabbits, white fricassee of... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Cake. No. 2. |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs, Fried | |
| eggs whites | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Turban (Swiss) |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Hare, to roast | |
| eggs well-beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gooseberry Pudding |
| eggs beaten fine | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Veal Cutlets | |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs, Buttered (or Scrambled) |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Partridge Pie |
| eggs yolks | 1.0–2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Terrine of Game |
| eggs yolks and whites beaten separately | 14.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plum Cake |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Tourtelettes au levain |
| eggs yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Queen Cake |
| eggs yolks and whites beaten separately | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Cake. No. 1. |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Cake. No. 2. (B... |
| eggs well mixed up | 4.0 | hard | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sauce for Beef Bouilli |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Bread |
| eggs yolks | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Cake. No. 1. (Cataldi.) |
| eggs whole | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savarin Cake. No. 1. |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fig Pudding |
| eggs whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Cake. No. 1. (Cataldi.) |
| eggs beaten till light | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Doughnuts |
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