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Armenian Scallop of Egg Plant

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Armenia. Associated with Armenia by a demonym leading its title: Armenian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 large egg plant 1½-2 cups strained or unstrained tomato ½ cup sliced or chopped onion 3 or 4 cloves of garlic, fine chopped parsley salt 2 tablespns.
  2. butter or oil a few bread crumbs Prepare egg plant as in preceding recipe;
  3. mix onion, garlic, salt and a part of the crumbs.
  4. Sprinkle mixture in bottom of baking dish, and between and on top of layers of egg plant.
  5. Turn the tomato over all, cover with crumbs, sprinkle with parsley, dot with butter or pour oil over.
  6. Cover and bake 1½-2 hours.
  7. Brown on top grate of oven.