Pickled Eggs
From The "Queen" cookery books: Pickles and Preserves, 1902
Excellent with cold meat.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Boil the eggs well for half an hour, then let them cool, and shell them. Now place them in jars, and pour over them some scalding hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.