Liquid Glass for Preserving Eggs
From A laboratory manual of foods and cookery, 1916
Cover the crock with tin cover or stone cover. It does not need to be air-tight. When removing eggs from the crock, do so with a spoon. Wash them carefully and, if they are to be boiled, prick the shell.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 50. The excerpt below is the record exactly as published.
quid Glass " for Preserving Eggs Ingredients : i qt. ' liquid glass ' (a concentrated commercial solution of sodium silicate). 9 qts. boiled and cooled water
Cook this with the app: pantry check, scaling, and the assistant.