Recipe Manuscript

Fullkomligt Färska Ägg Kunna Förvaras

Name: Fullkomligt Färska Ägg Kunna Förvaras
Prep time: PTPT20M
Cook time: PTPT12S
Yield: 12
Cuisine: European
Ingredients: Fresh eggs (as many as you wish to preserve); Boiling water (enough to submerge eggs); Dry, chopped straw OR; Wheat bran OR; Clean wood ash (as insulating material, 2–5 liters to pack a batch); Linseed oil (for coating, approx. 5–10 ml per dozen eggs); Melted butter (as an alternative coating, approx. 5–10 ml per dozen eggs); Salt (for testing freshness, 30–50 g per liter of water); Water (for salt solution, as needed for testing)

"Absolutely Fresh Eggs Can Be Stored"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Beginner Other

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Fullkomligt Färska Ägg Kunna Förvaras

"I slutet af Juli och början af Augusti infaller den rätta tiden, då äggen böra inläggas. Äggen tagas i ett nät och neddoppas 12 sekunder i en panna med kokande vatten, upptagas sedan och torkas samt inpackas i torr, hackad halm, kli, aska o. s. v. eller ställas på ägghyllor, der de vändas hvar åttonde dag. De hålla sig på detta vis i 5 månader och mista ej den färska äggsmaken. — Om man köper sina ägg, pröfvas deras friskhet genom att lägga dem i en lösning af litet salt i vatten. De nyvärpta sjunka till botten, och allt efter åldern hålla sig de öfriga högre i vätskan, 5 dagar gamla flyta ända upp till ytan och kunna då ännu användas, men om de sticka öfver ytan, bör man ej nyttja dem till förvaring. Öfverstrukna med linolja hålla de sig ovanligt länge, och smaken ändras icke. Nyvärpta, ännu varma ägg öfverstrykas med litet smör och behålla då sin godhet året om."

English Translation

"At the end of July and the beginning of August is the proper time when the eggs should be stored. The eggs are taken in a net and dipped for 12 seconds in a pan of boiling water, then removed and dried, and packed in dry chopped straw, bran, ash, etc., or placed on egg racks, where they are turned every eighth day. In this way, they will keep for 5 months and will not lose their fresh egg taste. — If you buy your eggs, their freshness can be tested by placing them in a solution of a little salt in water. The newly laid eggs sink to the bottom, and according to age, the rest remain higher in the liquid; 5-day-old eggs float right up to the surface and can still be used, but if they protrude above the surface, they should not be used for storage. Eggs coated with linseed oil will keep unusually long, and their taste does not change. Newly-laid, still warm eggs coated with a little butter will retain their quality throughout the year."

Note on the Original Text

This recipe is written in the instructional tone typical of late 19th-century Scandinavian cookbooks. The directions are given with practical domestic observations instead of precise measurements and avoid modern scientific explanations. The Swedish spelling follows the conventions of the 1800s: 'öfverstrukna' (coated), 'kli' (bran), 'mistar' (lose), etc. The language is slightly formal and advisory, geared toward readers expected to have a working knowledge of kitchen basics but seeking advice on best practices for preserving key ingredients.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe was published in 1889 in a practical, illustrated cookbook specifically created for Swedish immigrants in America. At the time, reliable refrigeration was rare, so techniques to preserve fresh food — especially protein-rich staples like eggs — were crucial for surviving harsh winters and unpredictable farm yields. Egg preservation was an essential skill in 19th-century rural households. The methods reflect both traditional Scandinavian customs and the necessity of adapting old-world knowledge to new-world resources. Coating eggs with butter or oil and storing them in dry materials were familiar preservation techniques before the age of the refrigerator.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back then, a wire mesh or net was used to handle eggs safely when blanching them in boiling water. Simple cooking pots were employed to bring water to a rolling boil. To pack the eggs, wooden crates, boxes, or barrels filled with straw, bran, or ash were common. Glass or ceramic jars could also be used for small amounts. Shelves constructed for egg storage, called egg racks or egg hyllor, were built to permit good air circulation and allow easy rotation — a key part of the preservation process. Soft brushes or cloths were used to spread oil or butter over warm eggs.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

12 secs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

Fresh eggs (as many as you wish to preserve)
Boiling water (enough to submerge eggs)
Dry, chopped straw OR
Wheat bran OR
Clean wood ash (as insulating material, 2–5 quarts to pack a batch)
Linseed oil (for coating, approx. 1–2 teaspoons per dozen eggs)
Melted butter (as an alternative coating, approx. 1–2 teaspoons per dozen eggs)
Salt (for testing freshness, 1–1.5 ounces per quart of water)
Water (for salt solution, as needed for testing)

Instructions

The best time to preserve completely fresh eggs is late July or early August.
To keep eggs as fresh as possible for up to 5 months: First, immerse the fresh eggs in boiling water for 12 seconds, using a wire sieve or mesh spoon to ensure easy handling.
Remove the eggs and let them dry thoroughly.
Then, pack the dried eggs in a container filled with dry, chopped straw, wheat bran, or clean wood ash – any dry, insulating material will do.
Alternatively, you can store the eggs on racks or shelves, turning each egg once every week.
If you want to test the freshness of purchased eggs, dissolve a little salt in water and place the eggs in the solution: the freshest eggs will sink, while older eggs will float higher.
Eggs that float to the very surface are already 5 days old and should be used soon; those poking out above the water are too old for storage.
For extra long storage, you can coat your freshly collected eggs with a thin layer of linseed oil (linseed oil) or melted butter while the eggs are still warm.
This helps them retain their goodness and fresh taste even longer, sometimes up to a year.

Estimated Calories

70 per serving

Cooking Estimates

You only need 12 seconds to dip the eggs in boiling water, but you'll also spend a few minutes getting your materials ready and coating the eggs if you choose. The whole process takes about 20 minutes, mostly for handling and packing the eggs. The preserved eggs have almost the same calories as fresh ones, and each egg counts as one serving.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.