Journey back into the 1800s and discover how people prepared, cooked, and preserved eggs. With no electrical refrigeration or modern conveniences, it was a time of thriftiness, resourcefulness, and "making do."

"Vintage Cooking in the 1800s - Eggs" provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times.

Some How-to Sections:

• How to Determine Egg Freshness
• Breaking, Separating, and Beating Eggs
• Preserving Eggs without Refrigeration
• Frying, Poaching, Baking, and Boiling Eggs
• Varieties of Omelets, Soufflés, and Egg Balls
• Eggs in Custards, Puddings, Dressings, Sauces, and Creams
• Eggs in Drinks and more.....

Sample Recipes:

• Baked Eggs with Gravy
• Scotch Eggs
• Jam Omelet
• Swiss Soufflé
• Hollandaise Sauce
• Ham and Egg Pudding
• Lemon Egg Cream
• Frozen Egg Nogg
• Fricasseed Eggs

Also included:

Vintage Cooking Terms and Definitions.

Sources - 1800s cookbooks that were used to compile and create this book.