vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Plant en Casserole
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. Newton C. Wing.
Presented as published in 1921. 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
381Calories
5 gProtein
35 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein5.2 g
Carbohydrates35 g
Fiber8.6 g
Sugars13 g
Total Fat27 g
Saturated Fat6.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.6 g
Omega-30.5 g
Cholesterol0 mg
Sodium19 mg
Potassium786 mg
Calcium120 mg
Iron2 mg
Magnesium57 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A55 mcg
Vitamin E2.4 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate63 mcg
Choline23 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 85. The excerpt below is the record exactly as published.
EGG PLANT EN CASSEROLE. 1 large egg-plant. 1 green pepper. 3 small onions. 4 tbls. melted Wesson or short- 3 tomatoes ening, 2 garlick cloves
Cook this with the app: pantry check, scaling, and the assistant.