How to Preserve
Ingredients
Directions
In a large container, mix the water, slaked lime, and common salt thoroughly.
Fill a barrel halfway with the mixture.
Submerge the eggs in the solution any time after June.
The eggs will keep for up to two years.
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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