Fried Egg Plant or Fried Tomatoes
From Practical West African cookery, 1910
Use young egg plants for frying.
Presented as published in 1910. 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
62Calories
1 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat4.7 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Cholesterol4.3 mg
Sodium6 mg
Potassium284 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline10 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 56. The excerpt below is the record exactly as published.
Fried Egg Plant or Fried Tomatoes. (I). 1 small egg plant or one large 1 teaspoon butter or lard or tomato or two small ones. ground nut oil. A pinch of pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.