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English cookbook, 1860
Page 28
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out all the pulp and shred them like orange chips into your preserving pan and boil them in their weight of fine sugar till quite clear- To Pickle Eggs Boil 12 Eggs hard, take off the shells put them into a Jar with Mace, Cloves, half a nutmeg in pieces, a little whole Pepper and Ginger, a Bay leaf or two, and pour half a Pint of boiling Vinegar over them Tie a bladder over the Jar and in a few days boil the Vinegar again and pour it on hot - They will be fit to eat in a week or ten days.
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out all the pulp and shred them like orange chips into your preserving pan and boil them in their weight of fine sugar till quite clear- To Pickle Eggs Boil 12 Eggs hard, take off the shells put them into a Jar with Mace, Cloves, half a nutmeg in pieces, a little whole Pepper and Ginger, a Bay leaf or two, and pour half a Pint of boiling Vinegar over them Tie a bladder over the Jar and in a few days boil the Vinegar again and pour it on hot - They will be fit to eat in a week or ten days.
Szathmary Culinary Manuscripts and Cookbooks
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