Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pints of fresh slaked lime
- one pint of salt
- one ounce of white berliner konservirungs-salze
- half full of this fluid
- 38 degrees
- salt
Directions
Query. — D. B. writes: "I have been using your goods for some time back and they give the best of satisfaction. Can you give me a good recipe for packing eggs?"
Ans. — You will find the following very efficient for preserving eggs: To each pailful of water add two pints of fresh slaked lime, one pint of salt and one ounce of White Berliner Konservirungs-Salze; mix well and then fill a barrel half full of this fluid, put the eggs into it and they will keep for a long time. The eggs, of course, should be stored in a cool room. A cool cellar will answer, but the temperature should never be allowed to get too low — never lower than 38 degrees.