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Egg Plant (Baked)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
578Calories
7 gProtein
20 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein6.5 g
Carbohydrates20 g
Fiber3.3 g
Sugars8.3 g
Total Fat64 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol67 mg
Sodium2517 mg
Potassium407 mg
Calcium52 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C11 mg
Vitamin A4.4 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate37 mcg
Choline29 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 52. The excerpt below is the record exactly as published.
-g" Plant (Baked) — Parboil 15 minutes. Then make a triangular cut in the top; remove the piece and take out the seeds. Let it lie for an hour in water, to which a tablespoonful of salt has been added. Make a stuffing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, 1 teaspoonful salt, J^ teaspoonful pepper and nutmeg mixed; wet with half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoon- ful of butter
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