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To Preserve Eggs Fresh for Many Weeks
From Modern cookery, in all its branches, 1884
Serves 1
Cleanliness of the shells is crucial for preservation.
Presented as published in 1884. 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
155Calories
7 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein7.5 g
Carbohydrates20 g
Fiber19 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium102 mg
Potassium69 mg
Calcium102 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 392. The excerpt below is the record exactly as published.
TO PRESERVE EGGS FRESH FOR MANY WEEKS. As soon as possible after the eggs are taken from the nests, brush each one separately with a thin solution of gum Arabic, being care- ful to leave no portion of the shell uncovered by it. The half of ,*ach egg
Cook this with the app: pantry check, scaling, and the assistant.