Eggs, to Preserve
From The "Queen" cookery books: Pickles and Preserves, 1902
These pickles make the shell rather brittle.
Presented as published in 1902. 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
Nutrition per serving
4746Calories
102 gProtein
1099 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories4746 kcal
Protein102 g
Carbohydrates1099 g
Fiber113 g
Sugars36 g
Total Fat31 g
Saturated Fat4.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium123149 mg
Potassium3482 mg
Calcium4528 mg
Iron393 mg
Magnesium528 mg
Phosphorus1122 mg
Zinc7.4 mg
Copper1.9 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C528 mg
Vitamin A36 mcg
Vitamin E4.6 mg
Vitamin K11 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)8 mg
Niacin (B3)98 mg
Folate1678 mcg
Choline240 mg
Caffeine0 mg
Water13777 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 89. The excerpt below is the record exactly as published.
Eggs, to Preserve. — Soak 41b. of lime in two gallons of water in an earthenware crock, let it stand two days, stirring it now and again, then put in the eggs (which must be very fresh) up to within three inches of the surface of the pickle. Or, mix in a large crock 31b. quicklime, lOoz. salt, loz. cream of tartar, and one and a half gallons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.