vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggplant Puffs
From Delicacies, 1929
Serves 4
Recipe by Mrs. T. C. McNulty.
Presented as published in 1929. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.9 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium14 mg
Calcium33 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 17. The excerpt below is the record exactly as published.
Eggplant Puffs Peel an eggplant and cut into small pieces. Add a little water and cook until tender or almost dry. Add flour to make a stiff batter and half teaspoon of baknig powder
Cook this with the app: pantry check, scaling, and the assistant.