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M. J. Delaney cookbook, 1933
Page 127
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Peel eggplant, cut in half lengthwise and par boil for 15 minutes, rounded ends up, in salt water. Drain and scoop out inside of each half, leaving shell half an inch thick. Save scooped out portion to add to stuffing. To prepare stuffing - scald milk and to it add bread crumbs which have been mixed with baking powder, ham, onion and seasonings. Add scooped out eggplant and firm the stuffing into the shells, rounding it up on each half. Place in baking pan in which
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Peel eggplant, cut in half lengthwise and par boil for 15 minutes, rounded ends up, in salt water. Drain and scoop out inside of each half, leaving shell half an inch thick. Save scooped out portion to add to stuffing. To prepare stuffing - scald milk and to it add bread crumbs which have been mixed with baking powder, ham, onion and seasonings. Add scooped out eggplant and firm the stuffing into the shells, rounding it up on each half. Place in baking pan in which
Szathmary Culinary Manuscripts and Cookbooks
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