Brine for Preserving Eggs
Ingredients
Directions
Dissolve the salt in the water.
Submerge twenty-five eggs in the brine.
Store in a cool place for seven to eight months.
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.
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