Stuffed Egg Plant
From The Toronto Cook Book, 1915
Serves 2
Serve very hot.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 135. The excerpt below is the record exactly as published.
Stuffed Egg Plant Cover an egg plant with boiling water and let simmer about fifteen minutes; remove from the water and cut in halves. Scrape out the interior to leave a firm shell and press out the moisture from the pulp. Melt two tablespoonfuls of butter, add half an onion, chopped fine, and when softened by the heat add a cup and a half of cold cooked meat, chopped fine. Veal or chicken with a little ham is preferable. Stir in a small tomato, also chopped fine, the pulp of the egg plant mixed with an equal amount of grated bread crumbs, a beaten egg, salt and pepper to taste; cook about ten minutes, mixing thoroughly. Fill the two shells, giving them a rounded shape on the top; cover with half a cup of pulverized biscuit crumbs mixed with three table- spoonfuls of melted butte
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