dinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Stuffed Egg Plant
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.
Stuffed Egg Plant. Eemove pulp from egg plant and soak in cold water with 1 tablespoon of salt, 1 hour. Boil egg plant until tender; cut shell lengthwise; when egg plant is done mash fine, season with butter, pepper and salt, then fill the shell with the mixture, and put on top bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.