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Baked Eggplant a la Creme

Name: Baked Eggplant a la Creme
Yield: 2 servings
Ingredients: Eggplant, 6 slices.; Milk, 3 cups.; Butter.; Bread crumbs, toasted, i/^ cup.; Salt, 2 teaspoons.

From Vegetarian Cook Book, 1904

Serves 2

Presented as published in 1904. 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

361Calories

17 gProtein

43 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories361 kcal

Protein17 g

Carbohydrates43 g

Fiber3.6 g

Sugars22 g

Total Fat13 g

Saturated Fat7.2 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol44 mg

Sodium2692 mg

Potassium807 mg

Calcium516 mg

Iron1.5 mg

Magnesium69 mg

Phosphorus439 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D3.5 mcg

Vitamin C0.7 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.4 mg

Folate50 mcg

Choline69 mg

Caffeine0 mg

Water408 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 9. The excerpt below is the record exactly as published.

BAKED EGGPLANT A LA CREME Eggplant, 6 slices. Milk, 3 cups. Butter. Bread crumbs, toasted, i/^ cup. Salt, 2 teaspoons.

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