Fried Egg-plant

Ingredients

• egg-plant
• the yolk of egg
• grated bread-crumbs
• pepper
• salt
• fry in lard

Method

1. 1

   Parboil egg-plant, cut into slices, dip in egg yolk, coat with bread crumbs, and fry until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 63. The excerpt below is the record exactly as published.

salt, and a slight sprinkling of pepper. To CoOF f'vCUMBBBS. If you wish to fry them pare off the rind, then cut them in slices lengthwise ; dust each side with corn meal or flour, pepper, and salt, and fry them in lard a light brown. If you prefer boiling, cut them lengthwise into quarters, and cook precisely as you do asparagus, serv- ing them up also with butter, cream, and toasted bread. Choose for this purpose medium-sized, full-grown cucum- bers, and you will not be disappointed in having a nice and appetizing dish. Cyclings, ok Summer Squash. In selecting cymlings take none that the thumb-nail cannot easily penetrate, and the white ones are prefera- ble. Cut them into pieces, and boil in just enough water 128 VJROINIA COOKERY-BOOK. to cover them for about three-quarters of an hour, or un- til soft enough to mash ; strain them through a colander to get rid of the seeds; then return them to a skillet or stewpan ; add a large spoonful of cream, a small lump of sweet butter, and a little salt and pepper. Be sure to send them to table hot. Colored cooks need to be warned not to flavor cymlings with bacon-grease, of which they are fond, but which is apt to render this delicious vegeta- ble inedible for more refined palates. To Bake Egg-plant. Peel and cut in slices and boil until soft; then mash and bake with crumbs of bread, butter, pepper, and salt, arranged in layers, as you would oysters or tomatoes. To Fey Egg-plant. Choose them young and fresh (the purple variety is the best) ; pull out the stem and parboil them, to take out the bitter taste ; cut in slices an inch thick, but do not peel ; dip them into the yolk of Qgg, and cover them with grated bread-crumbs

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