Aubergines, Sicilienne (Egg Plants, Sicilian Style)

Name: Aubergines, Sicilienne (Egg Plants, Sicilian Style)
Ingredients: 4 aubergines (egg plants); 1/2 lb. grated Parmesan cheese; 2 yolks of eggs; salt; paprika pepper; clarified butter

From Recherché entrées, 1907

Drain well before serving.

Presented as published in 1907. 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

955Calories

67 gProtein

28 gCarbs

64 gFat

Full nutrition (30 nutrients)

Calories955 kcal

Protein67 g

Carbohydrates28 g

Sugars0.2 g

Total Fat64 g

Saturated Fat35 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol197 mg

Sodium3969 mg

Potassium417 mg

Calcium2005 mg

Iron1 mg

Magnesium79 mg

Phosphorus1438 mg

Zinc9.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin A517 mcg

Vitamin E1.2 mg

Vitamin K3.9 mcg

Vitamin B60.2 mg

Vitamin B123.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline32 mg

Water52 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Aul)§rgines, Sicilienne. (Egg Plants, Sieilian Style.) Slit. 4 aubergines (egg plants) lengthways and peel them. Season them with salt and paprika pepper ; then roll each slice in flour and fry them in clarified but- ter, take up and drain carefully. Prepare a stiff batter or paste with J lb. grated Par- mesan cheese and 2 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.