History Fried Egg Plant

[Barrycdog]

Union and Recorder, Oct. 18, 1881 -- page 3

Fried Egg Plant - Pare your egg plat; cut in slices a third of an inch thick and lay them in strong cold salt and water for three hours, placing a plate and weight on top of them to keep them in the water; wipe each slice, dip in egg beaten with a tablespoonful of cold water and fine cracker crumbs; fry in boiling of half lard and butter.

 

[donna]

Another recipe for Fried Eggplant:

After peeling the plant cut in slices and lay in salt water. Steasm till tender. Make a batter of

2 eggs beaten, separately
1 teacup of sour cream
1 teaspoon salt
1 teaspoon soda
flour enough to thicken

Dip the egg plant in the batter and fry a rich brown. Serve hot.

From: "The Blue Grass Cook Book" by Minnie C. Fox, first published 1904.