dinner

Stuffed Egg-Plant

Name: Stuffed Egg-Plant
Ingredients: Cut off a slice from the stalk end and remove the inside; Slice and parboil one small onion; half a cup of soft bread-crumbs; a little salt; and pepper; one tablespoon of butter or cream; and one beaten egg

From The home science cook book, 1902

Cook the egg-plant in boiling salted water for ten minutes before stuffing.

Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 66. The excerpt below is the record exactly as published.

Stuffed Egg-Plant. Cut off a slice from the stalk end and remove the inside without breaking the skin. Cook ten minutes in boiling salted water. Slice and parboil one small onion. Chop the egg-plant and onion, add half a cup of soft bread-crumbs, a little salt and pepper, one tablespoon of butter or cream, and one beaten egg

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