vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Method 2 to Preserve Eggs
From The national course in home economics, 1917
Serves 1
Fresh eggs can keep for 2-3 years.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 129. The excerpt below is the record exactly as published.
For every three gallons of water, put in one pint of fresh slacked lime and one-half pint of common salt
Cook this with the app: pantry check, scaling, and the assistant.