Stuffed Egg-Plant
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.
Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc. ; put over the fire with the water and seasoning, and cook half an hour ; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this. Stuffed Egg 'Plant — Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside ; mash this up with two ta- blespoonfuls of butte
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