Fried Egg Plant
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
The egg plant is sometimes stewed, and sometimes baked, but there is no other mode so good as frying.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 121. The excerpt below is the record exactly as published.
one table-spoonful of salt. Simmer half an hour longer. Take up with a skimmer, being careful not to break it. Pour over this a cream sauce, and serve. Bscaloped Cauliflower. Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another 252 MISS PARLOA'S NEW COOK BOOK. layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two table-spoon- fuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of butter. Bake half an hour in a moderate oven. Stewed Celery with Cream Sauce. Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water in which the celery was cooked. Add a pint of cream sauce, and serve. Celery Stewed in Stock. Scrape, wash and cut the white* part of two heads of celery. Put in a stew-pan with one pint of stock, and sim- mer half an hour. Mix together two table-spoonfuls of but- ter and one of flour. Stir this in with the celery. Season with salt, and simmer five minutes longer. Stewed Okra. After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and but- ter, and with more salt, if necessary. Okra Stewed with Tomatoes. Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Simmer half an hour. Add one table-spoonful of butter, and more salt, if needed. VEGETABLES. 253 Bscaloped Okra and Tomatoes. Prepare the same as stewed okra and tomatoes. When they have been stewing fifteen minutes add the butter and pepper, and turn into a deep dish. Cover with bread or cracker crumbs, dot with butter, and bake half an hour. Fried Egg Plant. Cut the plant in slices about one-third of an inch thick. Pare these, and lay in a flat dish. Cover with boiling water, to which has been added one table- spoonful of salt for every quart of water. Let this stand one hour. Drain, and pep- per the slices slightly, and dip in beaten egg and bread crumbs (two eggs and a pint of crumbs
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