Fried Egg-Plant
From The new Kentucky home cook book, 1884
Serves 2
Serve hot.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 85. The excerpt below is the record exactly as published.
FRIED EGG-PLANT Peel and slice in half-inch slices or a little thinner, lay in cold salted water for one hour, then wipe the egg-plant dry, dip it first in beaten egg peppered, then in sifted meal or cracker crumbs, and fry in hot drippings
Cook this with the app: pantry check, scaling, and the assistant.