SC - SC Eggs Question
Maryann Olson
maryann.olson at csun.edu
Mon Mar 15 17:45:09 PST 1999
A friend and I were going through recipe books when we came across the
following:
"In order to have enough eggs for winter use
(hens lay more eggs during March, April, May
and June on the farm), and to take care of the
deluge of eggs during the peak laying months,
Great-grandma preserved her own. She might
have used mucilage made of gum arabic or
gum tragacanth dissolved in water; albumen,
or the white of egg; collodion, linseed oil,
paraffin; shellac, or other varnish;
saltpeter, lard, sugar syrup, finely
powdered gypsum, or plaster of Paris,
dry salt, and various solutions such as
lime or soda, in water. The eggs, after
having the solution brushed on, dried on a
bed of dry sand or blotting paper, were
then packed, with the small ends down, in
pails, tubs, or cases in dry bran, meal, or
flour." _Cooking with Honey_, page 150
If anyone is interested, I will ask my friend
for the author and other information. It was
her mother's cookbook, probably from the 1940's
or so.
Question: Where would I look for more information on methods of keeping
eggs before modern conveniences? Can any of you shed more light on this
subject for me?
Gertraud
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