Fried Egg-plant
From Miss Parloa's kitchen companion, 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 275. The excerpt below is the record exactly as published.
Fried Egg-plant. Cut an egg-plant in slices about half an inch thick. Pare these, and lay them in a deep, flat dish, and pour upon them a quart of boiling water, to which has been 526 MISS PARLOA'S KITCHEN COMPANION. added a table-spoonful of salt. After the slices have stood for an hour in the water, drain and pepper them ; then dip them into beaten egg and bread crumbs, and fry in boiling fat for eight minutes
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