Crazy Antique Recipes: Pickled Eggs

 Crazy Antique Recipes: Picked Eggs

DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES. (1840)

MISS LESLIE.

TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.

PICKLED EGGS.
12 eggs
1/4 ounce whole mace
1/4 ounce cloves
1 sliced nutmeg
1 tbs whole pepper
A bit of ginger
1 peach leaf
Boiling vinegar

Boil twelve eggs quite hard, and lay them in cold water; having peeled off the shells. Then put them whole into a stone jar, with a quarter of an ounce of whole mace, and the same quantity of cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small bit of ginger; and a peach leaf. Fill up the jar with boiling vinegar; cover it closely that the eggs may cool slowly. When they are cold, tie up the jar; covering the cork with leather. After it has stood three days pour off the pickle, boil it up again, and return it boiling hot to the eggs and spice. They will be fit for use in a fortnight.