Egg-Plant Fried in Batter

Ingredients

• a medium-sized egg-plant
• four tablespoonfuls of flour
• a quarter of a saltspoonful of pepper
• the yolk of a raw egg
• a tablespoonful of salad-oil or melted butter
• the white of the egg

Method

1. 1

   Prepare egg-plant as in previous recipe.

2. 2

   Mix flour, pepper, egg yolk, and oil.

3. 3

   Beat egg white to stiff froth, add to batter.

4. 4

   Dip egg-plant slices in batter and fry in hot fat until brown.

5. 5

   Drain on paper and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 227. The excerpt below is the record exactly as published.

EGG-PLANT FRIED IN BATTER. Peel, slice, and salt the egg-plant as directed in the recipe for egg-plant fried in butter ; also have ready the frying-ket- tle half full of hot fat ; mix together in a large bowl four 420 PRACTICAL AMERICAN COOKERY. tablespoonfuls of salt, a quarter of a saltspoonful of pepper, the yolk of a raw egg, and a tablespoonful of salad-oil or melted butter ; in another bowl beat the white of the egg to a stiff froth ; when ready to fry the egg-plant, put the white of the egg into the batter, dry the slices of egg-plant on a clean cloth, dip them in the batter, and fry them brown in the hot fat; when they are done, put them on brown paper for a moment to free them from grease, and then serve them hot. SCALLOPED EGG-PLANT. Peel an egg-plant of medium size, slice it quarter of an inch thick, sprinkle each shce with salt, lay them in a deep bowl, and let them stand in a cool place for an hour. Soak a pint-bowl full of stale bread in cold water. Fry the egg- plant in a large frying-pan containing smoking-hot fat half an inch deep ; when one side is brown, turn the slices, and brown the other side ; when each slice is brown, remove it from the frying-pan with a skimmer, and lay it on a dish. When all the egg-plant is fried, put four tomatoes, peeled and sliced, into the same frying-pan, adding two tablespoon- fuls of fat if there is not that quantity in the pan, and fry them for five minutes ; then squeeze the bread in a colander to remove any excess of water, add it to the tomatoes, sea- son the mixture highly with salt and pepper, using also a little cayenne-pepper, and stir it over the fire until it is scalding hot. If fresh tomatoes are not at hand, tomato- sauce or canned tomatoes can be used. When the bread and tomatoes are scalding hot, put them into a baking-dish in layers with the fried egg-plant, dust some bread-crumbs or cracker-dust over the top, season them with salt and pep- per, put over them in small pieces about a tablespoonful of butter, and set the dish in a very hot oven until the crumbs are brown ; then serve it hot. Cold fried egg-plant can be used for this dish. SALADS AND VEGETABLES. 42 1 BAKED EGG-PLANT. Cut a medium-sized egg-plant

Cook this with the app: pantry check, scaling, and the assistant.