Fried Egg Plant
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 59. The excerpt below is the record exactly as published.
Fried Egg Plant. Peel the plant and cut in slices about half an inch in thickness; sprinkle the slices with a little salt, and let it stand for an hour or two. Then dip first in beaten egg, then in cracker dust, and fry in hot butter
Cook this with the app: pantry check, scaling, and the assistant.