Egg Plant Salad
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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 every household (1914) by Florence B. Jack, page 285. The excerpt below is the record exactly as published.
one or two cooked egg plants or aubergines, peel them and cut them in small dice or shreds. Put these into a salad bowl, season with salt and pour over, in equal quantities, enough salad oil and lemon juice to moisten the egg plant. Mix well, sprinkle with a little finely chopped parsley or chervil, and garnish round the dish with mustard and cress or watercress
Cook this with the app: pantry check, scaling, and the assistant.