Baked Egg Plant
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
184Calories
15 gProtein
9 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein15 g
Carbohydrates9.2 g
Fiber1 g
Sugars6.6 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium749 mg
Potassium659 mg
Calcium80 mg
Iron2.7 mg
Magnesium38 mg
Phosphorus244 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C168 mg
Vitamin A215 mcg
Vitamin E1.8 mg
Vitamin K5.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate95 mcg
Choline310 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.
BAKED EGG PLANT Peel 1 egg plant, slice in + or 4 inch slices. Beat together: 2 eggs, 3 Tb. cream, 2 Tb. Tomato juice, 5 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.