Pickled Eggs

Ingredients

• one dozen of fresh eggs
• Boil fifteen minutes
• put them in cold water to cool
• cover them with good vinegar

Method

1. 1

   These are nice for picnics.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 29. The excerpt below is the record exactly as published.

boil fifteen minutes. Hodge Podge. Two quarts chopped green tomatoes, two of onions, two green peppers, mix together; to the six quarts add one pint brown mustard seed, one cup salt; after standing three or four days, add good cider vinegar sufficient to cover it. Keep in dry place. Mustard. Two quarts onions, two quarts pickled cucumbers, two quarts green. tomatoes, two quarts, red PICKLES. 91 and green peppers, two heads of cauliflower, two or three heads of celery, chop and let stand in brine oyer night, then drain and scald in vinegar with apiece of alum size of a filbert; have only vinegar enough to cover the pickle. Cook until tender, draw off the vinegar. Dressing: — One-fourth pound ground mus- tard, one-half ounce turmeric, one-half ounce celery seed, two cups sugar, one cup flour; stir into one gallon of boiling vinegar, let stand over the fire about three minutes, stirring constantly. Pour over the pickle while hot and bottle when cold. Ohio Catsup. Take three dozen ripe cucumbers, eight white onions, peel them and chop as fine as possi- ble; sprinkle over them one-half cup salt; put the whole into a sieve ard let them drain eight hours; take one cup of mustard seed, one-half cup of pepper and mix together; put in a jar and cover with strong vinegar. Close tight, and let it stand three or four days, when it will be ready for use. Pickle for Beef. Four gallons of water, five pounds salt, one and one-half ounces of saltpetre, two large spoons soda, two teacups molasses. Boil and skim, pour over beef when cold. Pickle for Butter. Two quarts of salt, one quart sugar, one tablespoon saltpetre, two to four quarts of boiling water. Pickle for Hams. One quart of salt, one pint mo- lasses, one pound sugar, two ounces saltpetre. Hams may be kept in this pickle three or four weeks before smoking. Pickle for Pork. Two quarts of salt, three pints molasses; four ounces saltpetre, two ounces cloves, ten quarts water. 92 PICKLES. Pickled Eggs. Boil* one dozen of fresh eggs fifteen minutes, put them in cold water to cpol, take off the shells and place them m a jar, cover them with good vinegar

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