Stuffed Egg Plant
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 17. The excerpt below is the record exactly as published.
STUFFED EGG PLANT. Mrs. S. T. Ro1:>inson. Cut a small egg plant in half, lengthwise, and dig out the white part, without breaking the shell. P)oil until tender in slightly salted water, when tender, drain, mash, add cup toasted bread crumbs, butter size of an egg, season with white pepper, more salt if needed and a dash of chopped onion. Fill the half shells with this mixture and bake 20 minutes. Serve in the shells. PEAS AND NOODLES. Mrs. W. S. Potts, Pawnee, Neb. Cook peas until tender, then add noodles which will cook in ten or fifteen minutes. Noodles — Beat well one egg, add a pinch of salt and as much flour as can be stirred into the egg. Roll out dough just as thin as possible ; then roll as you would a piece of paper be- ginning at end cut into thin strips. Shake together with a lit- tle flour. Llave plenty of water in peas so noodles will cook 'nicely. PRIED SQUASH. Mrs. W. S. Potts, Pawnee, Neb. Hubbard, or any hard shelled yellow squash, is best to fry. Slice 34 inch thick and peel off the rind. Sprinkle with salt, pepper and sugar, dip in flour and fry until tender and brown in hot lard. ESCALLOPED CORN (OR TOMATOES.) Mrs. Mary Wyatt, Lincoln, 111. 1 can corn. Butter size of an egg.
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