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Pickled Eggs

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Hard boil one-half dozen eggs.
  2. Cook until tender one bunch of beets.
  3. Turn into a pan of cold water and then remove the skins and cut into thick slices.
  4. Place in a dish and add four large onions, cut in thin slices.
  5. Now place in a saucepan Four tablespoons of sugar, One teaspoon of salt, One-half teaspoon of paprika, One cup of vinegar, One-half cup of water.
  6. Bring to a boil and cook for ten minutes.
  7. Pour over the beets.
  8. Add the hard-boiled eggs.