36. Preserving Eggs

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Preserving agent
Instructions (3)
  1. As eggs are produced in large numbers in spring and summer, it is desirable to preserve them for winter use.
  2. They may be kept good for many weeks by closing the pores of the shells, by rubbing them with a little melted lard as soon as they are laid, or they may be packed in a vessel and a mixture of freshly-slaked lime in water, mixed to the thickness of thin cream, poured over them.
  3. This method will keep them, if fresh when laid down, for many months, but it unfortunately renders the shells very brittle.
Original Text
36. Preserving Eggs.—As eggs are produced in large numbers in spring and summer, it is desirable to preserve them for winter use. They may be kept good for many weeks by closing the pores of the shells, by rubbing them with a little melted lard as soon as they are laid, or they may be packed in a vessel and a mixture of freshly-slaked lime in water, mixed to the thickness of thin cream, poured over them. This method will keep them, if fresh when laid down, for many months, but it unfortunately renders the shells very brittle.
Notes
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