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English cookbook, 1820
Page 139
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to keep Eggs Mrs Kenyon Take a large deep Jar; fill it two thirds with Water - according to the size of the Jar about a pound of unslacked Lime as soon as the fermentation is over and its quite cold put in your Eggs as you get them - a light Pudding - take a large spoonful of flour mix it very well with a little milk then boil a pint of Milk and pour it quite hot upon the flour; and when quite cold, beat three Eggs and mix them with the Milk let it boil about the same time you do a Custard Pudding and let it Stand after you take it out of the Pan you have boil'd it in about ten minutes before you turn it out. - some put Sugar in
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to keep Eggs Mrs Kenyon Take a large deep Jar; fill it two thirds with Water - according to the size of the Jar about a pound of unslacked Lime as soon as the fermentation is over and its quite cold put in your Eggs as you get them - a light Pudding - take a large spoonful of flour mix it very well with a little milk then boil a pint of Milk and pour it quite hot upon the flour; and when quite cold, beat three Eggs and mix them with the Milk let it boil about the same time you do a Custard Pudding and let it Stand after you take it out of the Pan you have boil'd it in about ten minutes before you turn it out. - some put Sugar in
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