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Egg-plant, Baked
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
21Calories
0 gProtein
0 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories21 kcal
Protein0.1 g
Carbohydrates0.2 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Cholesterol6.4 mg
Sodium1.3 mg
Potassium6.1 mg
Calcium3.8 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 468. The excerpt below is the record exactly as published.
Egg-plant, Baked. — Remove the inside of an egg-plant, but leave the shell hard and firm. Be sure that there are no breaks or cracks in the shell. Mash the pulp well, and add bread-crumbs, a wineglassful or more of good cream, butter, and salt (plenty of the latter especially), and paprika
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