Aubergine Fritters
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Aubergine Fritters. Peel 3 egg plants and cut them across in slices of about j of an inch thick. Spread on a plate, and season with salt and pepper. At the end of half an hour drain them on a cloth. Dip each piece of egg plant in batter, and drop into some ver}’’ hot frying fat, and fry them to a nice colour, drain, and dish up in a crown shape on a serviette. Garnish with fried parsley, and serve. Stuffed Aubergines. 4 medium-sized egg plants, 6 mushrooms, 1 tea- spoonful chopped parsley, 1 oz. grated Parmesan cheese, 2 oz. butter, 2 chopped shallots, 2 oz. bread- crumbs, 1 egg, 1 gill brown sauce, salt, and pepper. Cut the egg plants lengthwise in twos ; remove a portion of the interior to make room for the stuffing. Chop the mushrooms finely. Put the butter and bacon in a stew-pan ; when hot add the shallots and fry a little. Mix in a basin with suet, parsley, breadcrumbs (previously soaked in a little milk), and Parmesan cheese. Season with pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.