Aubergines a la Languedoc
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 36. The excerpt below is the record exactly as published.
AUBERGINES A LA LANGUEDOC. Cut the vegetables open lengthways, remove all the seeds, cut the slices into neat pieces, sprinkle over them salt, pepper, and a very little nutmeg, also a few fine raspings. Pour over them some good salad oil
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