vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Preserved Eggs
From Cassell's dictionary of cookery, 1892
Serves 20
Ensure eggs are newly laid.
Presented as published in 1892. 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
Nutrition per serving
197Calories
4 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein4.2 g
Carbohydrates45 g
Fiber4.5 g
Sugars1.4 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4939 mg
Potassium251 mg
Calcium177 mg
Iron16 mg
Magnesium18 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate69 mcg
Choline9.6 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 499. The excerpt below is the record exactly as published.
A solution of gum arable, if not too expensive, will be found to answer well. Smear the eggs thorougUy, and, when dry, cover with powdered charcoal, bran, or saw- dust. They may also be preserved by plung- ing them ia a net in boiling water for about twenty seconds, and then packing in bran, &c. To keep a longer time, make a solution of quick-lime, salt, and cream of tartar, in the proportion of three pounds of Hme, one ounce of cream of tartar, and half a pound of salt, to about five or six quarts of boiling water
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