Egg-Plant Pudding

Ingredients

• 2 egg-plants
• Yolks of 6 hard-boiled eggs
• 1/2 pound of butter
• 1 teaspoon of chopped onion
• 1 teaspoon of sweet marjoram
• 3 teaspoons of chopped parsley
• Salt to taste
• cayenne pepper to taste
• 1 raw egg

Method

1. 1

   Split the plants and soak in salt and water for 2 hours.

2. 2

   Parboil them, peel, and press all the water out.

3. 3

   Chop them fine; mash the yolks of eggs and mix together.

4. 4

   Add onion, parsley, and marjoram, rubbed and sifted.

5. 5

   Add the raw egg after beating well; then the melted butter, salt, and pepper.

6. 6

   Put in baking-dish with grated cracker on top, and bake for half an hour.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 40. The excerpt below is the record exactly as published.

EGG-PLANT PUDDING E, D. P. 2 egg-plants. Yolks of 6 hard-boiled eggs, ^ pound of butter, 1 teaspoon of chopped onion, 1 teaspoon of sweet marjoram, 3 teaspoons of chopped parsley, Salt and cayenne pepper to the taste, 1 raw egg

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