Skip to main content

Recipe for Preserving Eggs

This recipe uses saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Lime and cream work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 740 recipes. Both carry octanal, which smells fat, soap. The science ↓

Recipe for Preserving Eggs

Ingredients

Directions

  1. In 24 gallons of boiling water, add 12 lb. of unslacked lime and 4 lb. of barrel salt.

  2. Stir frequently for one day.

  3. The next day, dip off the clear liquid and transfer it into stone jars.

  4. Dissolve 5 oz. of common baking soda, 5 oz. of cream of tartar, 5 oz. of saltpetre, 5 oz. of borax, and 1 oz. of alum in one gallon of boiling water.

  5. Add this solution to the liquid in the stone jars.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + creamtop 31% of all pairs
    Smell alikelow
    Cooked together740 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

More preserved eggs recipes

Lime 10 See all 79 →

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes