| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs carefully avoiding breaking the yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs sur le plat |
| eggs well beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | French Bances |
| eggs whites and all | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biscuits |
| eggs well beaten | 8.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Dutch Blancmange |
| eggs taking away the whites of two | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Diet Bread |
| eggs quartered, hard-boiled | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Entrées | |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gingerbread Biscuits. No. 2... |
| eggs | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buns. No. 1. |
| eggs whisked | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Onion Omelet | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Buns. No. 3. |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 801. Cheese Soufflé, or Dia... |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cakes, Éclairs |
| eggs yolks and whites, beaten till they will not slip off the spoon | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plain Buns |
| eggs | 20.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Christmas Plum Pudding—II |
| eggs leaving out four whites | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | An excellent Cake |
| eggs beaten up | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Christmas Plum Pudding—I |
| eggs | 16.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A great Cake |
| eggs sliced | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Herring Pie | |
| eggs beat the yolks and whites separately | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A nice Cake |
| eggs well-beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cherry Pudding |
| eggs | 24.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | A very rich Cake |
| eggs beaten for half an hour | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake without butter |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs à la Suisse |
| eggs whisked well | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cake without butter |
| eggs leaving out half of the whites | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cake |
| eggs leaving out half the whites | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cake |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Biscuit Cake | |
| eggs well-beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Albemarle Pudding |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bread Cake |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs sur le plat aux anchois | |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bath Breakfast Cakes |
| eggs leaving out the whites | 14.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Butter Cake |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs sur le plat des pêcheurs | |
| eggs whites whipped to a froth | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Caraway Cake. No. 1. |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Pears |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Caraway Cake. No. 2. |
| eggs | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Caraway Cake. No. 3. |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream Soufflé |
| eggs yolks | 5.0–6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Pears |
| eggs leaving out half the whites | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Egg Cake |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Soufflé with Almonds |
| eggs hard-boiled | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs durs farcis à l’Indienne |
| eggs whites and yolks beat separately | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Epsom Cake |
| eggs boiled for ten or twelve minutes, then thrown into cold water | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fish Pie à la Russe |
| eggs beaten for 1/2 hour | 4.0–5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Cakes. No. 1. |
| eggs whites and yolks beaten separately | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jersey Cake |
| eggs beaten | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ground Rice Cakes. No. 2. D... |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jersey Merveilles |
| eggs whites | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice—Ground Rice Steamed, “... |
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