Name: Eggplant Croquettes
Ingredients: 2 Eggplants, peeled & cubed; 1 c Bread crumbs, seasoned; 2 tb Parsley, fresh, chopped; 1 Clove garlic, minced; 1 ts Salt; 1 c Sharp cheese, grated; 2 Eggs; 2 tb Onion; 1 c Corn oil; 1/2 ts Pepper

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables, Londontowne	4	Servings

INGREDIENTS

2		Eggplants, peeled & cubed
1	c	Bread crumbs, seasoned
2	tb	Parsley, fresh, chopped
1		Clove garlic, minced
1	ts	Salt
1	c	Sharp cheese, grated
2		Eggs
2	tb	Onion
1	c	Corn oil
1/2	ts	Pepper

INSTRUCTIONS

In covered saucepan, cook eggplant in a small amount of boiling water
until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients
except oil. Shape into patties. Fry in hot oil until golden brown, about 5
mins on each side.
Mrs. Robert F. Lewis
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

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