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A Mexican Dish
From The new Annie Dennis cook book, 1905
Serves 4
Serve with a joint of beef, roast lamb, or veal.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1928Calories
18 gProtein
39 gCarbs
193 gFat
Full nutrition (34 nutrients)
Calories1928 kcal
Protein18 g
Carbohydrates39 g
Fiber2.2 g
Sugars3 g
Total Fat193 g
Saturated Fat118 g
Monounsaturated Fat53 g
Polyunsaturated Fat6.6 g
Omega-30.7 g
Cholesterol517 mg
Sodium284 mg
Potassium377 mg
Calcium363 mg
Iron0.8 mg
Magnesium48 mg
Phosphorus351 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A1478 mcg
Vitamin E5.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline41 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 175. The excerpt below is the record exactly as published.
A Mexican Dish Take a deep earthenware dish (always be sure to use earthenware, as even the finest metal imparts a poor flavor to the tomato), pour into it a cup of cream ; having cut very thin slices — they must be cut as thin as wafers — of egg-plant, salt them liberally and line the dish with them; next slice two large, ripe tomatoes, and place a layer of these on the egg-plant; next a layer of macaroni; sprinkle this with half a dozen lumps of good cheese about the size of a thimble; as many of sweet, fresh butter; pepper it thickly
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