Pickled Eggs— No. 2
From The national course in home economics, 1917
Serves 8
None
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 132. The excerpt below is the record exactly as published.
PICKLED EQQS— No. 2. To a quart of vinegar add one ounce of whole ginger, one teaspoon- ful of cloves, one blade of mace, and one teaspoonful of whole pepper. Boil the spices for five minutes in the vinegar and let stand three days; then strain the vinegar; boil the eggs to be kept for ten minutes
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