Pickled Eggs
From Mrs. Maclurcan's cookery book, 1899
Serves 12
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 123. The excerpt below is the record exactly as published.
PICKLED EGGS. 1 qt. of -^^negar A tablespoonful of black 3 pieces of ginger pepper 12 eggs. Mode. — Boil the eggs for ten minutes, then place them in cold water for a minute and shell. Boil the vinegar with the pepper and ginger for five or ten minutes. Put the eggs into a jar and pour over them the vinegar, etc. boiling hot ; when it is cold tie down with a bladder to exclude the air. 743— PICKLED LIMES. Limes A blade of mace Brine 8 chillies 1 qt. of vinegar
Cook this with the app: pantry check, scaling, and the assistant.