Baked Egg-Plant
From The new Kentucky home cook book, 1884
Serves 1
Serve very hot.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 85. The excerpt below is the record exactly as published.
BAKED EGG-PLANT. Lay in boiling water fifteen minutes; cut a slit in the side, remove all the seed, then lay iu cold salted water for one hour. Make a dressing of rolled cracker or cold biscuit, well seasoned with pepper, salt, minced parsley, and enough melted butter to make the dressing adhere together. Fill the egg-plant, and bake, putting enough water in the pan
Cook this with the app: pantry check, scaling, and the assistant.