Egg Plant Fritters
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 179. The excerpt below is the record exactly as published.
Egg Plant Fritters. (Adaline Miller.) — Put the egg plant whole into boiling salted water, mixed with one tablespoonful of vinegar or lemon juice ; cook twenty minutes or until tender ; mash and drain. To one pint of egg plant add half a cup flour ^ two eggs., well beaten, and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.