SC - SC Eggs Question
Anne-Marie Rousseau
acrouss at gte.net
Sun Mar 14 19:43:30 PST 1999
hi from Anne-Marie
we are told about a way to preserve eggs...
> "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
>> 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?
I know the Lehmen's catelog, a resource for simple living and Amish stuff
has a "dip" for preserving eggs. I believe its a mucilage that basically
hermitically seals the shells.
check them out on line! a great source for buckets, handtools, really cool
MEDIEVAL SHAPED cauldrons including some copper kettles, etc.
- --AM
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