Aubergines, Fried
From The "Queen" cookery books: Vegetables, 1902
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 12. The excerpt below is the record exactly as published.
Peel and slice down the aubergines lengthways, scoring the inside as described in the previous recipe, dust them with fine salt, and leave them on a drainer ; when wanted press them well in a clean cloth to extract the bitter juice that flows from them, then fry as they are in hot oil
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