dinnervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Stuffed Eggplant II
From Boston Cooking-School cook book, 1896
Serves 1
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
465Calories
7 gProtein
2 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein7 g
Carbohydrates2.1 g
Fiber0.6 g
Sugars0.9 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol302 mg
Sodium1249 mg
Potassium145 mg
Calcium50 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2.2 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline157 mg
Caffeine0 mg
Water252 g
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 II 1 eggplant 1 teaspoon lemon juice 114 cups ham stock or water . 1% teaspoon salt 34 cup coarse, dried bread crumbs 1 egg, slightly beaten 14 cup melted butter Buttered crumbs
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