Fried Eggplant
From A lady of good taste, 1954
Presented as published in 1954. 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 A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 20. The excerpt below is the record exactly as published.
Fried Eggplant peeled, sliced eggplant pepper salted water crumbs beaten egg deep fat
Cook this with the app: pantry check, scaling, and the assistant.