vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Liming Eggs
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
This method is considered simple and effective for preserving eggs.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 168. The excerpt below is the record exactly as published.
LIMING EGGS. Take twenty-five gallons of water, six pounds MISCELLANEOUS RECIP^ ^ lESERVlNG. ^SM-PiSoLOTj'F] Plum du It is made i what the ofti supply. O: second-d rolls dou] added; the le for plum pudding. Pays, and according to it stor>> of the ship can in liners, for the crew and [ers, it is made of yeast-raised rhich raisins and currants are 9ugh is given a little time to raise and is divided in two-pound pieces, placed in canvas bags, tied up and dropped in a large boiler filled with boiling water. A sweet sauce is served with the pudding, and often a compote of stewed prunes is given in place of the sauce. For the captain's table and first-class pass- of salt and twelve pounds of lime
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.