| 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 <shusky@erols.com> on Feb 09, 1998
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