Water-Glass Method for Preserving Eggs
From Foods, their selection and preparation, 1935
Eggs preserved in water glass may develop a strong flavor after several months and are better used in cooking.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 92. The excerpt below is the record exactly as published.
one part of the silicate in nine parts of boiling water. Boiling sterilizes the water and, if the silicate is added while the water is hot, it dissolves readily. Cool the solution before adding any eggs. Use a container of glass, crockery, or wood for storing eggs in water glass. A five-gallon crock or jar will hold approximately 14 dozen eggs
Cook this with the app: pantry check, scaling, and the assistant.