Baked Brinjals
From Culinary jottings, 1885
Serve in the dish they were cooked in.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 213. The excerpt below is the record exactly as published.
eight very young brinjals, the size of a small hen's egg, cut them in halves sauc^^^^' ""'^^ ^'°''° lengthways, pick out the seeds with the point of a vegetable-knife, butter them, and dredge over the surface of each a layer of grated mild cheese ; now arrange them neatly on a silver dish, well buttered, or any dish that will stand the oven, and bake for ten minutes ; pour round them a cupful of well made thick brown gravy
Cook this with the app: pantry check, scaling, and the assistant.