Journey back to 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 from the 1800s ~ Eggs” provides information, advice, and recipes compiled from various cookbooks published in the 1800s. This book 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 Beverages
• Eggs in Custards, Dressings, and Sauces

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.

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Available as a Regular print or Large print book on Amazon.

Regular Print Edition – https://www.amazon.com/dp/1072843749

Large Print Edition – https://www.amazon.com/dp/1691426873/

Ebook version available from Online Retailers (click here): Amazon, Kobo, Apple, Barnes&Noble, Scribd, 24 Symbols,  Playster, Angues & Robertson, Mondadori Store, and more.

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More Books in this Series:

• Vintage Cooking from the 1800s ~ HINTS
• Vintage Cooking from the 1800s ~ POULTRY
• Vintage Cooking from the 1800s ~ PORK

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Return to Books by Angela Johnson.

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