How did people cook and store eggs without electricity? This book will give you an appreciation of how much work it was to prepare and cook food in the 1800s 

There's advice on determining freshness, how to store, and how to preserve eggs.

Recipes include Fried, Poached, Baked, and Boiled Eggs, Omelets, Soufflés, Egg Balls, Custards, Puddings, Dressing, Sauces, Creams, Drinks, and more.....

DISCLAIMER: This book represents recipes and cooking advice from the 1800s before there was electricity and refrigeration.

Many practices from that time period will not conform with modern food safety standards, such as eating raw eggs and not keeping eggs refrigerated.

SOME RECIPES AND ADVICE:

The Quality of Eggs — When eggs are freshly laid, the shell is covered with a substance called bloom, that gives it a feeling much like that of a thin lime coating deposited in a pan after water boils. This coating disappears gradually as the egg is exposed to the air, but as long as it remains, the egg may be considered as fresh and germ-proof. 

Swiss Eggs — Line a pie plate with thin slices of cheese. Mix a cup of milk with one teaspoon of mustard, a dash of cayenne, and a little salt. Pour half of this mixture over the cheese. Then break carefully five eggs on the cheese, pour over the rest of the milk and bake until the eggs are set. The cheese will melt and thicken the milk.

Honeycomb Eggs — Set a granite pan with a tablespoon of butter in the oven to heat. Beat five eggs with one third cup of milk and salt and pepper for exactly one minute. Pour into the hot pan and bake in a quick oven until the eggs rise to the top. Serve immediately.

Beef Egg Nogg — Beat one egg slightly, add a speck of salt and one tablespoon sugar. Add gradually one-half cup hot beef broth. Add one tablespoon brandy and strain.

Egg Flip — This dish is exceedingly nice for a child or an invalid. Separate one egg, beat the white to a stiff froth, add the yolk and beat again. Heap this in a pretty saucer, dust lightly with powdered sugar, put in the center a teaspoon of brandy, and serve at once. Sherry or Madeira may be substituted for the brandy.