Baked Eggplant

Name: Baked Eggplant
Ingredients: One eggplant; one cup shrimp cut in pieces; one teaspoon salt; one teaspoon black pepper; one pinch red pepper; three tablespoons tomatoes; one cup bread crumbs; three tablespoons melted butter; one egg

From Natchez recipes, 1900

Garnish with pimiento strips and parsley.

Presented as published in 1900. 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

967Calories

59 gProtein

82 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories967 kcal

Protein59 g

Carbohydrates82 g

Fiber5.8 g

Sugars7.7 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol595 mg

Sodium4325 mg

Potassium733 mg

Calcium403 mg

Iron7.7 mg

Magnesium114 mg

Phosphorus749 mg

Zinc4.5 mg

Copper0.9 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C3.8 mg

Vitamin A368 mcg

Vitamin E1.7 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B123.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.4 mg

Folate145 mcg

Choline172 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Natchez recipes (1900), page 28. The excerpt below is the record exactly as published.

BAKED EGGPLANT One eggplant, one cup shrimp cut in pieces, one teaspoon salt, one tea- spoon black pepper, one pinch red pepper, three tablespoons tomatoes (fresl^ or canned) or one cup tomato soup, one cup bread crumbs, three tablespoons melted butter

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