Egg Preservation with Water Glass
From Sea Cookery, 1911
This method preserves fresh eggs for several months.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 11. The excerpt below is the record exactly as published.
two hundred eggs. The recipe is as follows : — Mix together six pounds of water glass with three gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.