Brinjals an Gratin

Name: Brinjals an Gratin
Ingredients: a couple of nice brinjals; a good spoonful of cream; white pepper; salt; few drops of anchovy sauce; a layer of grated Parmesan

From Culinary jottings, 1885

This dish can impress even the most discerning diners.

Presented as published in 1885. 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

436Calories

28 gProtein

12 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories436 kcal

Protein28 g

Carbohydrates12 g

Fiber0 g

Sugars0.8 g

Total Fat30 g

Saturated Fat17 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol93 mg

Sodium3107 mg

Potassium236 mg

Calcium812 mg

Iron0.6 mg

Magnesium66 mg

Phosphorus580 mg

Zinc4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A206 mcg

Vitamin E0.5 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline15 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.

a couple of nice brinjals till tender, cut them in Briujals an gratin. -111.1 j , , i halves lengthways, and scoop out the inside with a silver spoon, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods : stir into the inside part that you scooped out a good spoonful of cream, and season with white pepper, salt, and few drops of anchovy sauce. Mix thorough- ly, and then re-fill your cases. Shake over the surface a 452 MENU FOR A LITTLE HOME DINNER. layer of grated Parmesan

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