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Baked Stuffed Eggplant I
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
329Calories
13 gProtein
44 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein13 g
Carbohydrates44 g
Fiber3 g
Sugars4.2 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol102 mg
Sodium576 mg
Potassium209 mg
Calcium126 mg
Iron3.4 mg
Magnesium32 mg
Phosphorus174 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate79 mcg
Choline89 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 193. The excerpt below is the record exactly as published.
BAKED STUFFED EGGPLANT I 1 eggplant V4 tablespoon finely cherpes onion 1 cup soft, stale bread crumbs Salt and pepper 2 tablespoons butter or 3 slices 1 egg, well beaten bacon, tried out Buttered bread crumbs
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