Brinjal Fritters
From Culinary jottings, 1885
A good dish for a change.
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 255. The excerpt below is the record exactly as published.
Brinjal fritters. -ox,-, -u • • i • .oU Parboil some young brinjals in salt and water, let them get cold, and slice them in longitudinal MENU FOR A LITTLE HOME DINNER. 461 pieces of a convenient size and thickness for fritters — two inches long, and a quarter of an inch thick. Pick out the seeds. Prepare the batter I have previously described, dipping the pieces of brinjal in it, and frying them a crisp golden yellow in abundance of fat
Cook this with the app: pantry check, scaling, and the assistant.