Egg Plant a la Creole
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.
Egg Plant a la Creole. Put in buttered casserole layers of peeled, thinly sliced egg plant, add J/2 pint cream. Then add layers of cook spaghetti. grated cheese, sliced tomatoes, chopped green peppers. Repeat until dish is filled, adding salt, pepper and lots of butter
Cook this with the app: pantry check, scaling, and the assistant.