vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pickled Eggs
From San Rafael cook book, 1906, 1906
Serves 12
They will be fit for use in 8 or 10 days.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 87. The excerpt below is the record exactly as published.
PICKLED EGGS— Mrs. W. J. Wickman. 3 dozen eggs boiled hard; drop in cold water, remove the shells, and Tpack them when entirely cold in a wide-mouthed jar large enough to let them in or out without breaking. Take as much vinegar as will cover them entirely, and boil in it white pepper, allspice, and a little root ginger; pour this over the eggs in the, jar, occasionally putting in a tablespoon of white and black mustard seed mixed, a small piece o£ Tace ginger, a garlic if liked, horseradish ungrated, whole cloves
Cook this with the app: pantry check, scaling, and the assistant.