Preserving Eggs
From The farm cook & rule book, 1923
Serves 20
Infertile eggs are better for preserving than fertile ones.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 108. The excerpt below is the record exactly as published.
Preserving Eggs Eggs are most abundant and lowest in price during the spring and early summer months. Therefore it is best to put them up at this season for winter use. Use only good, fresh eggs for this purpose. Six quarts of solution in a 3-gallon jar will pre- serve 10 dozen eggs. Use 1 part, about a pint, of waterglass
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