Journey back to the 1800s and discover how people prepared, cooked, and preserved eggs with no modern conveniences. It was a time of thriftiness, resourcefulness, and "making do."

This book provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times.

You will learn how to determine egg freshness, to break, separate, and beat eggs, to fry, poach, bake, and boil eggs, and to preserve eggs without refrigeration.

There are recipes for omelets, soufflés, egg balls, custards, puddings, dressings, sauces, creams, and drinks.

Sample recipes include baked eggs with gravy, Scotch eggs, jam omelet, Swiss soufflé, hollandaise sauce, ham and egg pudding, lemon egg cream, frozen egg nog, and fricasseed eggs

Also included are vintage cooking terms and definitions, along with sources from 1800s cookbooks that were used to compile and create this book.