Baked Egg-Plant
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 40. The excerpt below is the record exactly as published.
BAKED EGG-PLANT Do not peel the plant, but parboil it till tender, and then throw it into cold water. Then peel and cut it open and remove the seed and fill with a dressing made of bread-crumbs, a little chopped 137 THE BLUE GRASS COOK BOOK onion, butter, salt, and pepper. Put in a pan with a little water and bake a rich brown. FRIED EGG-PLANT After peeling the plant cut in slices and lay in salt water. Steam till tender. Make a batter of 2 eggs beaten separately, 1 teacup of sour cream, 1 teaspoon salt, ■| teaspoon soda. Flour enough to thicken. Dip the egg plant in the batter and fry a rich brown. Serve hot. EGG-PLANT PUDDING E, D. P. 2 egg-plants
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