Italiandinner
Baked Egg Plant
From The Memorial Hall cook book, 1919
Serve hot.
Presented as published in 1919. 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
498Calories
21 gProtein
78 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein21 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.9 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium862 mg
Potassium281 mg
Calcium226 mg
Iron6.1 mg
Magnesium52 mg
Phosphorus277 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate139 mcg
Choline163 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.
Baked Egg Plant Parboil eggplant, cool and cut in half. Scoop out center, chop fine, and season with salt, pepper and butter. Add 1 egg and cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.