{"id":5740,"slug":"egg-plant-sicilienne","title":"Egg plant, Sicilienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an egg plant","two cups of grated cheese","one egg","half a cup of very thick cream","a little chopped chives","salt","a little Cayenne pepper","flour","beaten eggs","bread crumbs","butter"],"ingredients_norm":["egg plant","cheese","egg","thick cream","little chopped chive","salt","little cayenne pepper","flour","bread crumb","butter"],"steps":["Peel an egg plant and cut in thin slices.","Mix in a bowl two cups of grated cheese, one egg, half a cup of very thick cream, a little chopped chives, salt and a little Cayenne pepper.","Spread on a slice of egg plant, and lay another slice on top, in the form of a sandwich.","Roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in very hot swimming butter, and serve on folded napkin."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w94:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"14d41e758fb3f4438a8416f5f97ae0eaca823965aeae7f12e2c25af2e8030f69","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/egg-plant-sicilienne"}