Name: Baked Eggplant
Ingredients: a cup of cream

Baked Eggplant

A baked eggplant dish with cream, butter, pepper, breadcrumbs, boiled onion, and optional nutmeg.

From an old cookbook · modernised transcription

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 1 ingredients

Baked Eggplant

Ingredients

a cup of cream

Directions

Prepare the eggplant

Boil the egg-plant.
Pare the boiled egg-plant.

Mix and bake

Mash the paring with a little butter, pepper, breadcrumbs, a small portion of boiled onion, and nutmeg if you like.
Bake the mixture in a shallow dish for a few minutes, adding plenty of butter, half a cup of cream or rich milk.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Egg-plant (in the method): Forms the soft, mashed body of the dish.
Butter (in the method): Adds fat and richness, and keeps the mixture moist as it bakes.
Breadcrumbs (in the method): Add body to the mash and help it hold together while baking.
Cream: Adds moisture and richness to the mixture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.