| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ginger Rusks |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheesecake. No. 5. |
| eggs well beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cheesecake. No. 6. |
| eggs whole, in shells | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sweet Rusks |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Almond Cheesecake |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cocoa-nut Cheesecakes |
| eggs hard-boiled, halved | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Large Fish, Whole | |
| eggs leaving out half of the whites | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cocoa-nut Cheesecakes |
| eggs very well beat and strained | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream Cheesecake |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream Cheesecake |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 147 Poultry |
| eggs stiffly-whipped whites | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | MACAROONS |
| eggs yolks, beat well | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Curd Cheesecake |
| eggs whites | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Curd Cheesecake |
| eggs yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | TURBOT WITH SPAWN SAUCE |
| eggs well beaten | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Cheesecake |
| eggs well-beaten | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ormskirk |
| eggs | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelette des Matelots |
| eggs whites left out | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Cheesecake |
| eggs yolks | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | M. de chocolat à la Mexicaine |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Scotch Cheesecake |
| eggs prepared as explained for my second method | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Omelette au Rhum (Second Me... | |
| eggs | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Roast Turkey. Oyster Sauce. |
| eggs beaten | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Cream, to fry |
| eggs stiffly whipped whites | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | M. de chocolat à la Mexicaine |
| eggs well beat | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 862. Queen’s Cakes |
| eggs beaten and strained | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Cream. No. 5. |
| eggs | 12.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Custard. No. 1. |
| eggs | 7.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Custard. No. 3. |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Currant Dumplings |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Omelet |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Drop Dumplings |
| eggs well beaten | 10.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Crème brulée |
| eggs well beaten | 8.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Dutch Flummery |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Foam Omelet |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sweet Omelet—II |
| eggs leaving out four whites | 9.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Yorkshire Fritters |
| eggs | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Gingerbread. No. 1. |
| eggs well-beaten | 6.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Kirschen Kuchen (Cherry Cake) |
| eggs | 3.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Sweet Omelet |
| eggs hard-boiled | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Bagshot Salad Sauce |
| eggs whole | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Borwick's Scones |
| eggs raw, yolks | 4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Portuguese Sauce |
| eggs | 5.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Ratafia, and Orange Flower ... |
| eggs raw yolks | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Farce for Quails |
| eggs beat well together till they are as thin as water | 3.0–4.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Caudle |
| eggs yolks only | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Lemon Tart |
| eggs | 2.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | 867. Rout Biscuits |
| eggs new-laid | 8.0 | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Butter Orange |
| eggs well beat | 4.0 | yolks | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Orange Cream. [292] |
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