Eggplant Straws
From Historic Paxton, her days and her ways, 1722-1913, 1913
They should be crisp and tender.
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.
Eggplant Straws (Mrs. Marshall Rutherford.) Cut an unpeeled eggplant in one-fourth inch slices, salt each, put them together again and press them under a heavy weight an hour or more. Cut them into equal lengths a fourth of an inch wide, rejecting the skin. Dry them in a napkin and roll in flour mixed with the same amount of fine cornmeal and seasoned with salt, pepper and a slight dash of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.