{"id":6282,"slug":"fried-egg-plant","title":"Fried egg plant","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["egg plant","salt","pepper","flour","eggs","bread crumbs","lard, fat, or butter","parsley"],"ingredients_norm":["egg plant","salt","pepper","flour","egg","bread crumb","lard fat or butter","parsley"],"steps":["Peel and cut the egg plant into slices one-quarter of an inch thick.","Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in swimming lard, fat, or butter.","Place on napkin, sprinkle with a little more salt, and garnish with parsley."],"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:w126:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c3fe54be59909c28bebaf8c3570e469806911356a71c89ac7c3a3ecb62411d2e","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/fried-egg-plant"}