Mrs Beetons Jams and Preserves Revisited
Pickled Eggs
16 Eggs
1.1lt (2 pints) Vinegar
15g (½oz) Black Pepper
15g (½oz) Allspice
15g (½oz) Ginger
Boil the eggs for 12 minutes, then dip them into cold water and take off the shells.
Put the vinegar, pepper and spices into a saucepan and let it simmer for 10 minutes.
Place the eggs in a sterilised jar, pour over the boiling hot vinegar.
When cold, seal with an airtight lid
This pickle will be ready for use in a month.
Seasonable: This should be made about Easter, as at this time eggs are plentiful and cheap.
A store of pickled eggs will be found very useful and ornamental in serving with many first and second course dishes.
TO PICKLE EGGS
407. INGREDIENTS - 16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper, 1/2 oz. of Jamaica pepper, 1/2 oz. of ginger.
Mode - Boil the eggs for 12 minutes, then dip them into cold water, and take off the shells. Put the vinegar, with the pepper and ginger, into a stewpan, and let it simmer for 10 minutes. Now place the eggs in a jar, pour over them the vinegar, &c., boiling hot, and, when cold, tie them down with bladder to exclude the air. This pickle will be ready for use in a month.
Average cost, for this quantity, 1s. 9d.
Seasonable - This should be made about Easter, as at this time eggs are plentiful and cheap. A store of pickled eggs will be found very useful and ornamental in serving with many first and second course dishes.
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