| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 835. Ice of Chocolate | |
| eggs | 2.0–3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Eggs in Gravy |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Onion Cake |
| eggs break | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 858. Savoy Cakes, or Ladies... |
| eggs | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 859. Sponge Cake |
| eggs | 33.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plum Cake. No. 1. |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | SOUP À LA ROYAL |
| eggs seasoned and beaten in a basin | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Our Breakfast Omelet. |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Plum Cake. No. 3. |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Portugal Cakes |
| eggs | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Potato Cakes | |
| eggs | 6.0 | whole | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 860. Small Sponge Cakes |
| eggs hard-boiled, cooled, and cut up | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs aux topinambours |
| eggs leaving out the whites of four | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pound Cake |
| eggs white | 1.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | SOUP À LA ROYAL |
| eggs leaving out the whites of two | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pound Cake |
| eggs | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Pound Davy |
| eggs whites left out | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Cake |
| eggs half the whites left out | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice Cake |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Chocolate Soufflé |
| eggs | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Œufs Mollets | |
| eggs new-laid | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Savoy or Sponge Cake |
| eggs whole | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | AN OMELETTE BY THE FIRST IN... |
| eggs well beaten, leaving out four of the whites | 14.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Cake. No. 1. |
| eggs yolks only | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | AN OMELETTE BY THE FIRST IN... |
| eggs beat them, the yolks in one pan and the whites in another, as light as possible, and then beat them together | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Cake. No. 2. |
| eggs stiffly whipped whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Vera Cruz, Gâteau |
| eggs mixed | 14.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Seed Cake. No. 3, called Bo... |
| eggs well beaten | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Shrewsbury Cakes |
| eggs | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sponge Cake |
| eggs | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sponge Cake |
| eggs the white of one only | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sugar Cakes |
| eggs well beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sweet Cakes |
| eggs | 2.5 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lobster Farce |
| eggs yolks | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Rice—Ground Rice Steamed, “... |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelette au Parmesan |
| eggs leaving out three whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Thousand Cake |
| eggs | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Soufflé |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Soufflé Royal |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelette Soufflée |
| eggs | 2.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Yorkshire Cakes |
| eggs | 6.0 | whites | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Calves’ Foot Jelly. No. 1. |
| eggs shells and whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Calves’ Foot Jelly. No. 3. |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Coffee Soufflé |
| eggs fried | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bacon and Macaroni | |
| eggs | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 861. Pound Cakes |
| eggs well beaten and strained, leaving out half the whites | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheesecake. No. 2. |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Rusks |
| eggs leaving out half the whites | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheesecake. No. 4. |
| eggs beat together | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheesecake. No. 5. |
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