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Egg Plant
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
24Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein2.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium23 mg
Calcium9.3 mg
Iron0.3 mg
Magnesium2 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 31. The excerpt below is the record exactly as published.
EGG PLANT. Miss Anna Beady. Peel and cut in slices the purple kind, sprinkle with salt and let drain for one hour ; make a light batter with one egg, flour and a little water, dip the slices into it and fry in butter. Or, peel the egg plant, boil until done, then pour off the water, mash fine ; pepper, butter and salt to taste ; put in a shallow pudding pan. and over the too place a thick layer of cracker crumbs
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