| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| egg whites beaten up to a solid froth | 12.0 | large | — | Egg, white only, raw | Eggs and omelets | Almond Sponge Cake (No. 72) |
| egg whites beaten to a froth | — | — | Egg, white only, raw | Eggs and omelets | Bread Pudding | |
| egg whites beat to a froth | 6.0–8.0 | — | — | Egg, white only, raw | Eggs and omelets | Milk Punch |
| egg whites beat up separately | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Cheese Pudding |
| egg whites stiffly whisked | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Meringue Mixture to cover F... |
| egg whites unwhipped | 1.0 | gill | — | Egg, white only, raw | Eggs and omelets | Coffee Spongada |
| egg whites beaten to a stiff froth | — | — | Egg, white only, raw | Eggs and omelets | Cake | |
| egg whites | 3.0 | large | — | Egg, white only, raw | Eggs and omelets | Almond Sponge Cake (No. 72) |
| egg whites | 9.0 | whole | — | Egg, white only, raw | Eggs and omelets | Ratafia Cakes (No. 71) |
| egg whites beat up with a little cold water | 2.0 | — | — | Egg, white only, raw | Eggs and omelets | Syrup of Cloves |
| egg whites whisked to a solid froth | 5.0 | — | — | Egg, white only, raw | Eggs and omelets | Meringue of Pears, or Other... |
| egg whites | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Royal Cakes |
| egg whites | 4.0 | whole | — | Egg, white only, raw | Eggs and omelets | Ratafia Cakes (No. 71) |
| egg whites | 10.0–11.0 | — | — | Egg, white only, raw | Eggs and omelets | Italian Macaroons (No. 70) |
| egg whites beat up | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | To Clarify Sugar |
| egg whites beaten | 2.0 | — | — | Egg, white only, raw | Eggs and omelets | Aspic Jelly, No. 2 |
| egg whites | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Italian Macaroons (No. 70) |
| egg whites well-beaten | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Almond Custards.—(No. 54.) |
| egg whites Whip to a stiff froth | 6.0 | — | — | Egg, white only, raw | Eggs and omelets | Almond Tartlets |
| egg whites raw | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | White Cane Rum Sauce |
| egg whites frothed stiff | — | — | Egg, white only, raw | Eggs and omelets | Cutlets. No. 2. “Batter Cut... | |
| egg whites to a stiff froth | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Parmesan Omelet |
| egg whites | 6.0 | — | — | Egg, white only, raw | Eggs and omelets | Lemonade or Orangeade |
| egg whites well whipped | 2.0 | — | — | Egg, white only, raw | Eggs and omelets | Partridge Soufflé |
| egg whites | 8.0 | — | — | Egg, white only, raw | Eggs and omelets | 870. Macaroons |
| egg whites separated | 4.0 | fresh eggs | — | Egg, white only, raw | Eggs and omelets | Apple Soufflé |
| egg whites beaten together | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Savoury Omelet. No. 1. |
| egg whites | 9.0 | — | — | Egg, white only, raw | Eggs and omelets | Chocolate Cream |
| egg whites steamed | — | — | Egg, white only, raw | Eggs and omelets | Savoury Eggs. No. 4. On Cro... | |
| egg whites well beaten | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Preserved Fruit Creams |
| egg whites | 2.0 | — | — | Egg, white only, raw | Eggs and omelets | Cleared Brown Stock for Gra... |
| egg whites | 8.0 | — | — | Egg, white only, raw | Eggs and omelets | Lemon Cream. No. 1. |
| egg whites lightly broken up, but not beaten, with a fork | 6.0 | — | — | Egg, white only, raw | Eggs and omelets | Spongada alla Romana |
| egg whites | 5.0 | — | — | Egg, white only, raw | Eggs and omelets | Lemon Cream. No. 2. |
| egg whites | — | — | Egg, white only, raw | Eggs and omelets | Fish Meagré Soup | |
| egg whites unwhipped | 6.0 | — | — | Egg, white only, raw | Eggs and omelets | Apricot Spongada |
| egg whites | 9.0 | — | — | Egg, white only, raw | Eggs and omelets | 863. Almond Cakes |
| egg whites beat | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Lemon Cream without Cream |
| egg whites | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Orange Cream |
| egg whites | — | — | Egg, white only, raw | Eggs and omelets | Apple Dumplings | |
| egg whites whipped very stiff | — | — | Egg, white only, raw | Eggs and omelets | 857. Cake of Savoy in mould | |
| egg whites | — | — | Egg, white only, raw | Eggs and omelets | 864. Cocoa-Nut Biscuits | |
| egg whites well-beaten | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Vinegar. No. 2. Farley Hall... |
| egg whites | 6.0 | — | — | Egg, white only, raw | Eggs and omelets | Paris Curd |
| egg whites whisked up to a solid froth | — | — | Egg, white only, raw | Eggs and omelets | Almond Cake | |
| egg whites well beaten | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Ginger Beer. No. 4. |
| egg whites | 3.0 | — | — | Egg, white only, raw | Eggs and omelets | Mousse aux Fruits Givrés |
| egg whites beat well | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Bread Pudding |
| egg whites beaten separately to a fine froth | 4.0 | — | — | Egg, white only, raw | Eggs and omelets | Soufflé |
| egg whites whipped until firm froth or whip | — | — | Egg, white only, raw | Eggs and omelets | 755. Trifles |
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