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Baked Eggplant
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 98. The excerpt below is the record exactly as published.
BAKED EGGPLANT Pare eggplant, and cut into slices about 1/4. inch thick. Drop into boiling salted water, and let cook until nearly done. Drain, 170 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY and lay in an oiled pan. Pour a spoonful of cream sauce
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