FoodNet

Eggplant And Hamburger

From Shallowford cookery, 1951

Serves 6.

Presented as published in 1951. 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

283Calories
6 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein6.4 g
Carbohydrates40 g
Fiber6.2 g
Sugars22 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3086 mg
Potassium844 mg
Calcium68 mg
Iron2.9 mg
Magnesium86 mg
Phosphorus190 mg
Zinc1.6 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline10 mg
Caffeine0 mg
Water243 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 4. The excerpt below is the record exactly as published.

teaspoon black pepper 1% cups rice Cut crisscross on top of the chestnuts. Cover with water, bring to a boil and cook over medium heat 10 minutes. Drain, cool slightly and peel. Melt the butter in a dutch oven or casserole; brown the chicken in it. Add; the onions cover and cook over low heat until onions brown. Add the salt, pepper, cinnamon, tomato paste and broth. Cover and cook over low heat 45 minutes. Measure remaining liquid in the pot and add enough water to make three cups. Mix in the chestnuts and rice and water liquid, cover and cook 20 minutes or until chicken, rice and chestnuts are done. Serves 4. iy Stuffed Squash 1% dozen yellow squash 2 dashes cinnamon 1 bell pepper 1 quart canned 1 pound ground chuck or tomatoes 1 pound ground lamb *% cup water 1 cup raw rice 1 teaspoon salt *% teaspoon salt % teaspoon pepper % teaspoon pepper Cut off both green tip ends of a squash. Start coring end of squash opposite the long neck. Core out all of seeded inside. Cut pepper in half and take out seeds. Rinse both squash and pepper. Mix ground meat, raw rice, % teaspoon pepper, % teaspoon salt, 2 dashes of cinnamon and 1 cup of tomatoes. Mix well. Stuff squash and do not pack meat in tightly. Stuff pepper. Place squash and pepper in container with a lid. Pour remaining tomatoes, water, remaining salt and pepper over them. Put lid on and bake at 350 degrees for 1% hours. This can be cooked on top of stove in pot the same length of time. Cook the insides of squash with onion and butter for an extra dish. If you have extra filling left over stuff in eggplant, potatoe or tomatoe. 18 Eggplant And Hamburger 2 eggplants - 1 pound 1 teaspoon salt each teaspoon black 1 pound ground hamburger pepper 2 tablespoons pine nuts 1 can tomato sauce 1 large onion can water 3 dashes cinnamon
Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.