To Preserve Eggs
From Cookery for every household, 1914
Serves 25
If the liquid reduces, more should be added.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 1016. The excerpt below is the record exactly as published.
To Preserve Eggs 2 qts. quicklime. I \ oz. cream of tartar. I lb. coarse salt. I 50 eggs. 1 gallon -wate
Cook this with the app: pantry check, scaling, and the assistant.