vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Egg Plant
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
104Calories
3 gProtein
16 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein3.2 g
Carbohydrates16 g
Fiber3.1 g
Sugars6.4 g
Total Fat3.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium289 mg
Calcium43 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 48. The excerpt below is the record exactly as published.
Egg Plant.) Select the requisite quantity of rather thin and long egg plant fruit, and with a sharp knife cut the peel to imitate the scales of fish. Cut off the tops, having them about one and a half inches in diameter, and carefully scoop out the insides, then put them in a basin of salted water to extract the bitter juice. Peel and finely chop four moderate-sized onions, and blanch and peel two tablespoonfuls of pistachio kernels. Put some good oil
Cook this with the app: pantry check, scaling, and the assistant.