dinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Baked Egg-plant

Name: Baked Egg-plant
Yield: 1 servings
Ingredients: one good-sized egg-plant; two table-spoonfuls of butter; one teaspoonful and a half of salt; one-fourth of a teaspoonful of pepper; two cupfuls of grated bread crumbs; one-third of a cupful of stock or water

From Miss Parloa's kitchen companion, 1887

Serves 1

Can be served as a vegetable or an entrée.

Presented as published in 1887. 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

949Calories

32 gProtein

173 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories949 kcal

Protein32 g

Carbohydrates173 g

Fiber11 g

Sugars15 g

Total Fat35 g

Saturated Fat2.9 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol63 mg

Sodium5262 mg

Potassium484 mg

Calcium450 mg

Iron12 mg

Magnesium105 mg

Phosphorus402 mg

Zinc3.5 mg

Copper0.6 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0.2 mg

Vitamin K17 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate257 mcg

Choline35 mg

Caffeine0 mg

Water98 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 275. The excerpt below is the record exactly as published.

Baked Egg-plant. Besides one good-sized egg-plant, use two table-spoonfuls of butter, one teaspoonful and a half of salt, one-fourth of a teaspoonful of pepper, two cupfuls of grated bread crumbs, and one-third of a cupful of stock or water

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