nut-freesoy-freefish-freeshellfish-free
Egg Plant, Fried
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
216Calories
17 gProtein
6 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein17 g
Carbohydrates6.4 g
Fiber0 g
Sugars6.2 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium188 mg
Potassium321 mg
Calcium206 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 114. The excerpt below is the record exactly as published.
Egg Plant, Fried. — One fine egg plant, two eggs, half a cup of milk, a little salt, flour for thin batter, and lard or dripping for frying
Cook this with the app: pantry check, scaling, and the assistant.