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Egg Plant in Batter
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
555Calories
25 gProtein
69 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein25 g
Carbohydrates69 g
Fiber0 g
Sugars49 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium1310 mg
Potassium836 mg
Calcium894 mg
Iron2.8 mg
Magnesium72 mg
Phosphorus715 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.2 mg
Folate64 mcg
Choline234 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 271. The excerpt below is the record exactly as published.
EGG PLANT IN BATTER.— Clean, peel and dip in a batter made with 1 beaten egg, a pt. of milk, J4 teaspoon salt, 2 table- spoons of sugar, a teaspoon of baking powder, sifted in flour enough to make about the thickness of cake batter
Cook this with the app: pantry check, scaling, and the assistant.