Aubergine, Baked

Name: Aubergine, Baked
Ingredients: Choose the vegetables as much of a size as possible; bake from one to one and a half hours; a tiny pat of butter

From The "Queen" cookery books: Vegetables, 1902

Excellent with roast meat.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.

ubergine, baked.— Choose the vegetables as much of a size as possible, wash them and set them on a baking tin in the oven (a moderate one), and bake from one to one and a half hours, turning them now and again whilst cooking. These are excellent with roast meat. They may be roasted also in an American oven in front of the fire, cooking them very slowly, and placing a tiny pat of butter

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