Egg Plant
From Cookery for beginners, 1884
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 Cookery for beginners (1884) by Marion Harland, page 24. The excerpt below is the record exactly as published.
Egg Plant Slice it crosswise, and about an inch thick; lay in strong salt water for one hour with a plate on the topmost slice to keep it under the brine. This will draw out the bitter taste. Put a cupful of pounded crackers into a flat dish and season with salt and pepper. Beat the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.