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1800s Cooking Tips and Recipes

Fried Egg Plant - elect the large purple kind and one which feels firm; cut it crosswise into rather thick slices, pare the skin off and place them to soak for half an hour in strong salt and water; wipe each slice dry, then dip it in well beaten egg and cracker rolled fine. Fry in hot lard until of a nice crisp brown.

The Willimantic Chronicle, Willimantic, Conn., October 12, 1881


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