| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| egg yolks well beaten | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Almond Butter |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Coffee Cream Ice |
| egg yolks | — | — | Egg, yolk only, raw | Eggs and omelets | THICK SOUPS AND PURÉES | |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce VALOIS |
| egg yolks well-beaten | 10.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Finer Baked Custard |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Balmoral Dessert Biscuits |
| egg yolks | 9.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Caramel Mousse |
| egg yolks hard-boiled, pounded | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Mock Turtle Soup |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Almond Biscuits. No. 2. Cat... |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Ginger Biscuits |
| egg yolks fresh | 14.0 | — | — | Egg, yolk only, raw | Eggs and omelets | VERY GOOD OLD-FASHIONED BOI... |
| egg yolks separated | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Carrots à la Flamande |
| egg yolks hard-boiled | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce d’Argenteuil |
| egg yolks strained | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | RÉCHAUFFÉS |
| egg yolks beaten up | 1.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Beetroot (Betterave) |
| egg yolks beaten | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Jaumange, or Jaune Manger, ... |
| egg yolks beaten | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Ginger Rocks |
| egg yolks well-beaten | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Queen Mab’s Pudding |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Cheese—“Favorites à la Parm... |
| egg yolks hard-boiled | — | — | Egg, yolk only, raw | Eggs and omelets | Yellow Butter | |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Small Omelette Soufflée au ... |
| egg yolks | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Caramel Cream Ice |
| egg yolks well beaten | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Bouchées au Parmesan |
| egg yolks | 2.0–3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Lady Holland, Pinewood. 1878. |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Pâté à Choux |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Jewish Way of Cooking Fish |
| egg yolks beaten up | 1.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Cabbage, red.—C. rouge à l'... |
| egg yolks | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce for cold fish | |
| egg yolks beaten alone, well | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Egg Baskets |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Savoury Eggs. No. 4. On Cro... |
| egg yolks well-beaten | 5.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Baked Apple Pudding, or Cus... |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Fish Pudding. No. 3. |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Partridge Soufflé |
| egg yolks | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Good Ground Rice Pudding |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Cutlets. No. 11. “York Club... |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Short Crust (For Tartlets) |
| egg yolks well-beaten | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Parmesan Omelet |
| egg yolks | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Rum Omelet |
| egg yolks beaten together | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Savoury Omelet. No. 1. |
| egg yolks beaten | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Savoury Omelet. No. 2. “Ome... |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Egg Sauce for Haddock |
| egg yolks | — | — | Egg, yolk only, raw | Eggs and omelets | Colbert Broth | |
| egg yolks raw | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Horse-radish Sauce for Salm... |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce for Filleted Veal Ste... |
| egg yolks beaten | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce No. 3. Béchamel Sauce... |
| egg yolks strained | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | “Suprême” Sauce (for Fillet... |
| egg yolks beat well | 10.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Bakewell Pudding |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | No. 6. Parmesan Quenelles |
| egg yolks | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | An Excellent Lemon Pudding |
| egg yolks strained | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Calf’s Tail Soup |
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