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Egg Plant in Batter
From The Cook County cook book, 1912
Serves 1
Fry until golden.
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
349Calories
8 gProtein
71 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein8.3 g
Carbohydrates71 g
Fiber1.2 g
Sugars27 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium1254 mg
Potassium131 mg
Calcium343 mg
Iron3.4 mg
Magnesium20 mg
Phosphorus202 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate93 mcg
Choline47 mg
Caffeine0 mg
Water42 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
Cook this with the app: pantry check, scaling, and the assistant.