The 1901 Cookbook Archive
No. 3670 — Third Method for Storing Eggs in Limewater
English historical translation of Molokhovets recipe No. 3670 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare limewater by adding water to quicklime, stirring and letting stand several hours, then decanting the liquid.
Select the freshest eggs and arrange pointed ends downward in an earthenware pot or wooden pail.
Cover the eggs with the clear limewater by two finger-widths and keep the container in a dry, cool place, but not in an icehouse.
The author claims the eggs remain fresh for a year or longer.
Historical editorial note: Quicklime is caustic, and the year-long storage claim is not a validated modern method for making eggs safe.
Original source: Read Russian recipe No. 3670. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.