Baked Tomato and Egg Plant
From Council cook book, 1908
Presented as published in 1908. 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
1184Calories
19 gProtein
86 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1184 kcal
Protein19 g
Carbohydrates86 g
Fiber5.8 g
Sugars8.7 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol241 mg
Sodium66 mg
Potassium999 mg
Calcium186 mg
Iron3.7 mg
Magnesium89 mg
Phosphorus363 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.4 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate252 mcg
Choline30 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Council cook book (1908), page 25. The excerpt below is the record exactly as published.
Baked Tomato and Egg Plant. Take a deep earthenware, dish, pour into it a cup of cream; cut several slices of egg plant very thin, salt well, and line the dish with them ; slice two large tomatoes, place a layer of these on the egg plant, next a layer of spaghetti (cooked) ; sprinkle with grated cheese, pieces of butter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper
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