Fried Egg Plant
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.
a dish of beaten yolk of an egg, and one of cornmeal. Dip the slices first in the egg, then in cornmeal, and fry light brown, in a skillet of liot lard and butter mixed. STUFFED EGG PLANT, Take a full grown egg plant
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