Fried Egg Plant
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.
FRIED EGG PLANT. Parboil egg plants in boiling salted water with one tablespoonful of vinegar or lemon. Cook until tender. Peel, mash and drain. To every pint of egg plant add one cup of cracker dust, two beaten eggs, butter, pep- per and salt to taste. Moisten with milk, form into small cakes and fry brown in hot fat. FRIED EGG PLANT, (No. 2.) Cut egg plant in slices one-third inch thick, paring each piece. Lay it in salt and water over night. The next morning take from the water, drain an-1 wipe. Then butter the slices of egg plant, dip in beaten egg and cracker dust and fry light brown in hot butter. Season with salt and pepper
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