Pickled Eggs

Ingredients

• 32 eggs
• 2 quarts of vinegar
• 1 oz. of black pepper
• 1 oz. of Jamaica pepper
• I oz. of ginger

Method

1. 1

   Boil eggs hard for ten to twelve minutes, then cool in cold water and remove shells.

2. 2

   Simmer the remaining ingredients for ten to fifteen minutes.

3. 3

   Place eggs in a jar and pour over the boiling vinegar mixture.

4. 4

   Let cool and seal.

5. 5

   Ready in one month to six weeks.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.

1 oz. of black pepper, half an ounce of allspice, and half an ounce of bruised ginger. Prick the walnuts with a fork, and put them in a brine (composed of one pound of salt, to each quart of water). Let them remain in this nine days, changing the brine three times. Put them in the sun until they turn black ; put them into jars allowing suffici nt room to cover them with vinegar; boil (or, scald) vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in six weeks. 378. Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper and celery seed. Put it ina jar and cover with vinegar. Ready for use in three days. ~ 379. Red Cabbage ~— Ingredients—Cabbage, beetroot, vinegar, spice. Slice it into a cullender, and sprinkle each layer with salt ; let it drain two days, then put it into a jar, and pour hot vinegar enough to cover, and put a fewslices of red beetroot. Observe to choose the purple red cabbage. ‘Those who like the flavor of spice will boil it with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beauti- ful red. 380. Mushrcoms—lIngredients— Button mushrooms, pepper, mace, salt and vinegar. Buttons must be rubbed with a bit of flannel and salt; and ° * PICKLES, _ from the larger take cut the ved inside, for when they are black __ they will not do, being too old. Throw a little salt-over,and —~ put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and ,. turn all into a glass or stone jar. They will keep two years and are delicious. 381. Lemons—Ingredients—Lemons, salt, vinegar, rape vinegar, Jamaica pepper and ginger, mustard seed, garlic. They should be small, and with a thick rind; rub them with a piece of flannel; then slit them half down in four quarters, but not through to the pulp; fill the slits with salt hard pressed in, set them upright in a pan for four or five days, . until the salt melt: ; turn them thrice a day in their own liquid, 4 until tender; make enough pickle to cover them, of rape c vinegar, the brine of the emiGns. Jamaica pepper and ginger ; boil “and skim it; when cold, put it to the lemons, with two ounces of mustard seed, and two cloves of garlic to six lemons. When the lemons are used, the pickle will be useful in fish or “other sauces. ; 382. Gucumbers—Ingredients—Cucumbers, pepper, ginger, vinegar. Cut the cucumbers into slices about half an inch thick ; sprinkle with salt, and let them remain twenty-four hours, then i drain for seven hours. Pour the hot vinegar overthem. Keep them in a warm place for a short time. Tie them down with | bladder and you may use them in a few days. 383. Picklilli—Ingredients—Small cucumbers, button onions, small bunches of cauliflower, carrots, ginger, grapes, strips of horse radish, Mod radishes, bean pods, cayenne pods, 4 quarts of white wine vinegar, 2 4 tablespoonfuls of salt, mustard and flour, 2 tablespoonfuls of ground ginger, pepper, allspice and turmeric. be brine for this pickle is made by putting a pint of rock .. salt intoa pail of boiling water. Put the vegetablesfor pickling = into a brine and cover tightly to prevent the steam escaping, Allow them to stand a night and a day. Change the brinea ~~ second time and allow them to remain the same length of time. The sesond brine may be used a second time if skimmed and scalded.* Choose pickles from the brine of an equal size and of various colors. Great taste may be displayed in the arrange- ment of the pickles when putting them in bottles. To four iu . =. 4 ; ; y PN ae s é ‘ / P BS q ’ Sy fe a P 2 + P 2 bel te “ 7 ay. e i a. ms 122 THE Dominiow Cook Book. | quarts of white wine vinegar add the spices. Simmer these together (the mustard and turmeric must be blended together with a little vinegar before they are added to the liquor) ; when the liquor is on the point of boiling, pour into a vessel; cover tightly. When sufficiently cold pour into the bottles containing the pickle, and make air tight. It will be ready for use in five or six months. 384. Egres—Ingredients—32 eggs, 2 quarts of vinegar, 1 oz. of black pepper, 1 oz. of Jamaica pepper, I oz. of ginger

Cook this with the app: pantry check, scaling, and the assistant.