Eggs

Clear, thin shell'd, longest oval and sharp ends are best; to ascertain whether new or stale--hold to the light, if the white is clear, the yolk regularly in the centre, they are good--but if otherwise, they are stale The best possible method of ascertaining, is to put them into water; if they lye on their bilge, they are good and fresh --if they bob up an end they are stale, and if they rise they are addled, proved, and of no use. 


American Cookery
Amelia Simmons
1798

Northampton
Massachusetts

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