Baked Egg Plant
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe attributed to Bertha Hempstead.
Presented as published in 1909. 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
444Calories
15 gProtein
85 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein15 g
Carbohydrates85 g
Fiber7.7 g
Sugars12 g
Total Fat5.3 g
Saturated Fat1.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium3035 mg
Potassium483 mg
Calcium227 mg
Iron5.4 mg
Magnesium63 mg
Phosphorus208 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K83 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate140 mcg
Choline24 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 12. The excerpt below is the record exactly as published.
AK ED EGG PEANT BERTHA HEMPSTEAD. Prepare egg plant. Fry slices plain brown. Mix breadcrumbs with chopped parsley, green bell pepper and a little onion, salt
Cook this with the app: pantry check, scaling, and the assistant.