Stuffed Egg Plants
From The household (of the Detroit free press), 1886
Serves 2
Another quicker method is to mix pulp with tomato, onion juice, and eggs.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 522. The excerpt below is the record exactly as published.
STUFFED EGG PLANTS. Halve and parboil. When soft enough for a fork to enter, remove from the water and let cool. Then cut the inside, being careful not to break the skin. Next take bread that has been previously soaked in water, squeeze as dry as possible and mix with the pulp of the veget- able. Add to that a good sized tomato, the juice of an onion, a little parsley and two or three eggs, season with pepper and salt, and the filling is ready for use. Before putting into the stove sprinkle with toasted bread crumbs. Another and quicker way to make the stuffing VEGETABLES, 633 is to mix the pulp with the juice of an onion, a tomato and a couple of eggs. Thicken with boiled rice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.