attie
Sous Chef
I found this in an "Old Australian Recipe's" book but I have absolutely no idea what "water-glass" is
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Eggs in water-glass-One quart of water-glass, 10 quarts of cold boiled water. Mix well. Put the eggs (which must be perfectly fresh) into a clean kerosene tin, and cover them with the water-glass mixture. As the eggs are laid each day, put them into the tin, and add more the liquor. When nearly full, cover with a square piece of board, which must be small enough to fit inside the tin, to keep the eggs under the water-glass mixture. It is a good plan to keep 2 kerosene tins in the case in which they are sold, as the wood prevents the changes of temperatures affecting the eggs so much. When both are full, cover and keep in a cool place. Eggs preserved in this way are quite fresh at the end of 12 months, but they must be newly laid if the results are to be satisfactory.
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How about that
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Eggs in water-glass-One quart of water-glass, 10 quarts of cold boiled water. Mix well. Put the eggs (which must be perfectly fresh) into a clean kerosene tin, and cover them with the water-glass mixture. As the eggs are laid each day, put them into the tin, and add more the liquor. When nearly full, cover with a square piece of board, which must be small enough to fit inside the tin, to keep the eggs under the water-glass mixture. It is a good plan to keep 2 kerosene tins in the case in which they are sold, as the wood prevents the changes of temperatures affecting the eggs so much. When both are full, cover and keep in a cool place. Eggs preserved in this way are quite fresh at the end of 12 months, but they must be newly laid if the results are to be satisfactory.
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How about that