Skip to main content
Drink

Lime Brine

A brine made from coarse salt, unslacked lime, and water used to cover eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Lime Brine

Ingredients

Directions

Make the brine

  1. Combine the coarse salt and unslacked lime in a bucket.

  2. Add the water and let the mixture stand until it settles.

Use the brine

  1. Pour off the clear liquid and use it to cover the eggs.

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

What each ingredient does

Coarse salt
Adds salinity and helps preserve the eggs in the brine.
Unslacked lime
Raises the brine's alkalinity, which helps preserve the eggs.

The step that matters

Pour off the clear liquid only. Letting the mixture settle leaves solids at the bottom; pouring off the clear liquid keeps sediment out of the brine that covers the eggs. Unslacked lime reacts strongly with water, so the mixture should be handled carefully.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes