Recipes > Eggs > Preserved Eggs

Preserved Eggs

Instructions

To each pailful of water add two pints of fresh slaked lime and one pint of common salt; mix well. Fill your barrel half full with this fluid, put your eggs down in it any time after June, and they will keep two years if desired.

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Notes

Attributed to Mrs. M. Uhler.

Source

Recipes Tried and True (1894).


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