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M. J. Delaney cookbook, 1933
Page 126
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with this. Brown in a hot oven (450 degrees F.). Pour over the fruit juice and cover. Reduce the heat to 350 degrees F. and bake to 1 1/2 hrs. Uncover and bake for another 1/2 hr. basting 3 or 4 times. Baked Eggplant with Ham Stuffing 1 medium sized eggplant 1/2 cupful chopped cooked ham 1 1/2 cupfuls bread crumbs 2 tablespoonfuls chopped onion 1/2 teaspoonful baking powder 1 tablespoonful melted butter 1/2 teaspoonful pepper 1/4 teaspoonful salt 1 cupful undiluted evaporated milk
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with this. Brown in a hot oven (450 degrees F.). Pour over the fruit juice and cover. Reduce the heat to 350 degrees F. and bake to 1 1/2 hrs. Uncover and bake for another 1/2 hr. basting 3 or 4 times. Baked Eggplant with Ham Stuffing 1 medium sized eggplant 1/2 cupful chopped cooked ham 1 1/2 cupfuls bread crumbs 2 tablespoonfuls chopped onion 1/2 teaspoonful baking powder 1 tablespoonful melted butter 1/2 teaspoonful pepper 1/4 teaspoonful salt 1 cupful undiluted evaporated milk
Szathmary Culinary Manuscripts and Cookbooks
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