Aubergines a la Chatelaine
From How to cook vegetables, 1911
Presented as published in 1911. 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
222Calories
15 gProtein
26 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein15 g
Carbohydrates26 g
Fiber5.3 g
Sugars19 g
Total Fat9.6 g
Saturated Fat4.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol13 mg
Sodium41 mg
Potassium1498 mg
Calcium55 mg
Iron2.8 mg
Magnesium54 mg
Phosphorus411 mg
Zinc2.6 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A41 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)16 mg
Folate76 mcg
Choline76 mg
Caffeine3.6 mg
Water419 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Aubergines a la Chatelaine. Prepare the egg plants as it is stated previously, and fill the empty part with a stuffing prepared as follows : Take equal quantities of finely-chopped roast chicken meat and ox tongue, and mix with 1 to 2 chopped truffles, parsley, 6 chopped mush- AUBERGINES. 29 rooms, and fresh breadcrumbs. Season all with salt, pepper, and grated nutmeg, and mix with 2 to 3 tablespoonsful of Allemande sauce
Cook this with the app: pantry check, scaling, and the assistant.