Italiandinner
Stuffed Eggplant
From Manual for army cooks, 1896
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 67. The excerpt below is the record exactly as published.
STUFFED EGGPLANT. Take large plants, cut in two lengthwise and remove inside, leaving one-half inch thickness of peel- ing. Chop fine and mix well with an equal quantity of bread crumbs. Salt and pepper to taste, and a little brown sugar. Cook this mixture in dripping or butter
Cook this with the app: pantry check, scaling, and the assistant.