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Baked Egg Plant
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
427Calories
14 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol31 mg
Sodium792 mg
Potassium214 mg
Calcium200 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water9.4 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Baked Egg Plant. — Boil till tender, peel and mash, add pep- per, salt, bread crumbs, a little onion and a spoonful butter. Bake on a plate twenty minutes. Egg Plant Pudding.— Quarter the egg plant and lay in water over night to extract bitterness. Next day parboil, peel and chop fine; add one cup bread crumbs and two eggs to one pint of egg plant ; salt, pepper
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