Eggs—to Pickle

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 120.0 eggs
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1 oz. cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
2 ozs. common salt
1 lb. common lime ↝ Limes, raw [Fruits and Fruit Juices]
8 qts. of water ↝ Water, tap [Tap water]

Instructions (1)

Pour the water, when boiling, over the salt and lime, and let it stand till cold, then add the cream of tartar; mix well, and put the eggs in.

Original Text

Eggs—to Pickle.
1 oz. cream of tartar, 2 ozs. common salt, 1 lb. common
lime, 8 qts. of water.
Pour the water, when boiling, over the salt and lime, and let it
stand till cold, then add the cream of tartar; mix well, and put
the eggs in.
This quantity is enough for 6 score of eggs.

Notes

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