Recipes > Eggs > Preserving Eggs

Preserving Eggs

Which keeps them from June to June.


Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the rest next, then add one half gallon coarse salt, stir two or three times a day for three days, after this drop in four eggs gently. To test the strength of the lime-water drop in an egg that you know to be fresh, and if it floats the lime is too strong, add another gallon or more of water until you find the egg dropping to the bottom.


Print recipe/article only


Attributed to Mrs. Farquharson Smith.


My Pet Recipes, Tried and True (1900).

comments powered by Disqus