Eggs En Marinade

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

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A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs;
plunge them into cold water and remove the shells.
Stick the cloves into the eggs.
Pare the beets, cut them into blocks and boil them in about a pint of water.
To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed.
Put the eggs into a glass jar and pour over the boiling vinegar;
put on the tops and stand them aside for three weeks.
A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold.