CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

EGG RECIPES

PICKLED EGGS

Boil eggs 1/2 hour, then place them in cold water so that the shells may be easily removed. Put them into a jar and cover with vinegar in which red beets have been previously pickled; add 1 tablespoonful of sugar. After allowing them to remain in this liquid for 24 hours, they will be ready for use.

Sister J. E. Keeny, Natchitoches, La.

 

. EGGS . . Baked Eggs . . Battered Eggs . . Creamed Eggs . . Egg Pudding . . Eggs On Toast . . Fried Eggs . . Omelets, Three Recipes . . Omelets, 3 More Recipes . . Pickled Eggs . . Poached Eggs with Cheese . . Scrambled Eggs . . Shirred Eggs . . Soft Boiled Eggs . . Steamed Eggs . . Stuffed Eggs .

. Home . . RECIPES . . About & Contact . . Links . . Search .