| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Bushel quicklime | |
| 2 1/2 | lb | Common salt |
| 1 | lb | Cream of tartar |
INSTRUCTIONS
Laura Steele Newspapers in this period were full of various techniques of storing a surplus of eggs for weeks or months. The storage medium ranged from hay to "egg glass" (sodium silicate) to caustic chemicals. Combine these ingredients. Add water to form the consistency of thin batter. Pour a layer of this, enough to cover the bottom of the cask in which the eggs are to be kept. Layer the eggs sideways. Pour the mixture over them. Posted to recipelu-digest by LSHW <[email protected]> on Feb 09, 1998
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