Egg-Plant
From The Pattern cook-book, 1890
Serves 2
Ensure the egg-plant is fresh and glossy to avoid bitterness.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 120. The excerpt below is the record exactly as published.
EGG-PLANT. Cut the egg-plant in slices a-quarter of an inch thick. Pare the slices, and lay them in very strong salt water, placing a plate on top to keep them under the brine ; and let them soak thus at least two hours. Drain, wipe each slice dry, dip it in beaten egg and then in cracker-crumbs seasoned with salt and pepper, and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.