| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| egg yolks well beaten | 7.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Custard. No. 2. |
| egg yolks | 9.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Custard. No. 3. |
| egg yolks | 5.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Custard. No. 4. |
| egg yolks well beaten | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Almond Custard |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Drop Dumplings |
| egg yolks beaten | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Œuf à la Neige |
| egg yolks raw | 2.0–3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Farce, or Stuffing |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Fondues |
| egg yolks fresh, unboiled | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sauce Mayonnaise |
| egg yolks hard-boiled, cut into quarters, separated carefully from the whites, and pounded to a perfect paste | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Swiss Mayonnaise |
| egg yolks | 12.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Hedgehog |
| egg yolks beaten | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | COLD DUTCH OR AMERICAN SAUC... |
| egg yolks beaten | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Viennese Soufflé-Pudding,... |
| egg yolks beaten to a cream | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | GOLD CAKE. [57] |
| egg yolks | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Jaunemange |
| egg yolks well beaten | 4.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Jaunemange |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Asparagus Sauce, For Lamb C... |
| egg yolks | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Viennese Soufflé-Pudding,... |
| egg yolks hard-boiled, cut into quarters, separated from whites, and pounded to a perfect paste | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | A Swiss Mayonnaise |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Little French Biskets |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Fricasey of Calves Feet and... |
| egg yolks well beaten and mixed into your flour | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Orange Tart |
| egg yolks | 2.0–3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Panada |
| egg yolks | 8.0 | — | — | Egg, yolk only, raw | Eggs and omelets | French Pancakes |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Mayonnaise |
| egg yolks | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Grillon’s Pancakes |
| egg yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Paste for Tarts |
| egg yolks | 5.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Paste for Tarts in pans |
| egg yolks well beaten up | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Short Paste. No. 4. |
| egg-yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Fricasséed Veal |
| egg-yolks beaten | — | — | Egg, yolk only, raw | Eggs and omelets | VEAL CUTLETS A L’INDIENNE, ... | |
| egg-yolks well beaten | 6.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Sack Cream like Butter |
| egg-yolks | — | — | Egg, yolk only, raw | Eggs and omelets | Sweetbreads Simply Dressed | |
| egg-yolks | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Excellent Soda Buns |
| egg-yolks unbeaten | 3.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Superior Suet Forcemeat |
| egg yolks and shells | — | — | Egg, yolk only, raw | Eggs and omelets | Savory Jelly | |
| frying fat | — | — | Egg, whole, fried, NS as to fat | Eggs and omelets | Egg Balls | |
| frying fat very hot | — | — | Egg, whole, fried, NS as to fat | Eggs and omelets | Merveilles | |
| frying fat heated | — | — | Egg, whole, fried, NS as to fat | Eggs and omelets | Whitebait | |
| hard-boiled egg white julienne strips | — | — | Egg, white only, raw | Eggs and omelets | Mayonnaise, Vinaigrettes, &c. | |
| hard-boiled egg-white shapes | — | — | Egg, white only, raw | Eggs and omelets | Fish, Stuffed | |
| hard-boiled egg yolk rubbed quite smooth | 1.0 | — | — | Egg, yolk only, raw | Eggs and omelets | An Excellent Herring Salad |
| hard boiled egg yolks rubbed through a sieve or chopped fine | 2.0 | — | — | Egg, yolk only, raw | Eggs and omelets | Croustades of Marrow à l'Al... |
| hard boiled egg yolks chopped small | 5.0 | — | — | Egg, yolk only, raw | Eggs and omelets | PORCUPINE of a BREAST of VEAL |
| hard boiled egg yolks rubbed through a wire sieve | bunches | — | Egg, yolk only, raw | Eggs and omelets | Curried Eggs à la Bengal | |
| hard-boiled white of egg cut in diamond shapes | — | — | Egg, white only, raw | Eggs and omelets | Mayonnaise of Trout | |
| hard egg yolks | — | — | Egg, yolk only, raw | Eggs and omelets | Force-meat Snipes | |
| hard egg yolks | — | — | Egg, yolk only, raw | Eggs and omelets | Skirret Pye | |
| new-laid eggs hard-boiled | 4.0–5.0 | — | — | Egg, whole, raw | Eggs and omelets | Egg Balls |
| new-laid eggs beaten | 7.0–8.0 | — | — | Egg, whole, raw | Eggs and omelets | Mortified Liver |
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