Baked Egg-Plant
From Miss Corson's practical American cookery and household management, 1885
Serves 2
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 227. The excerpt below is the record exactly as published.
BAKED EGG-PLANT. Cut a medium-sized egg-plant in halves, score it deeply on both sides, and rub plenty of salt and pepper into the cuts ; put it into a pan with a heaping tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.