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Eggs Zanzibar

A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.

A historical recipe

Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.

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 Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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.

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Ingredients

Method

  1. 1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread crumbs and fry carefully in deep hot fat;
  2. put this on brown paper in the oven to dry.
  3. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant.
  4. Poach the eggs, and heat the other ingredients for the sauce.
  5. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg;
  6. baste with sauce and send to the table.