Egg-Plant
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
307Calories
5 gProtein
65 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories307 kcal
Protein4.7 g
Carbohydrates65 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium63 mg
Potassium1675 mg
Calcium108 mg
Iron4.1 mg
Magnesium126 mg
Phosphorus232 mg
Zinc0.6 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate89 mcg
Water160 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.
EGG-PLANT. BY MRS. LEWIS P. WATSON. (Wife of Representative from Pennsylvania.) 3AEE the egg-plant and cut it into slices half an inch thick ; put it to soak in cold water for two hours. This removes the black, bitter, disagreeable juice that is said to be unhealthy. Then press the slices between two plates, wipe them dry and boil them till soft; mash them smooth, season with salt, a little chopped parsley and a pinch of red pepper; add a few bread crumbs soaked in sweet cream; mix all thoroughly, pour into a buttered baking-dish, cover the top with some of the bread crumbs
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