Method 3 to Preserve Eggs
From The national course in home economics, 1917
Serves 12
Best done soon after eggs are laid.
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.
sufficient gum arable in water to make rather a thick liquid. Soon as possible after the eggs have been laid, coat them thoroughly with it, then place them in a box filled with powdered charcoal
Cook this with the app: pantry check, scaling, and the assistant.