Egg Plant Pudding
From How we cook in Tennessee .., 1906
Serves 2
Recipe by Mrs. C. P. Black.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Egg Plant Pudding.— Quarter the egg plant and lay in water over night to extract bitterness. Next day parboil, peel and chop fine; add one cup bread crumbs and two eggs to one pint of egg plant ; salt, pepper and butter to taste. Add sweet milk
Cook this with the app: pantry check, scaling, and the assistant.