dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggplant
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
194Calories
3 gProtein
14 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein2.7 g
Carbohydrates14 g
Fiber0.9 g
Sugars0.8 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.7 g
Cholesterol25 mg
Sodium3606 mg
Potassium60 mg
Calcium30 mg
Iron0.9 mg
Magnesium7.2 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline28 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 38. The excerpt below is the record exactly as published.
Fried Egg=plant. — Cut the egg-plant into slices one-quarter inch thick ; salt each slice separately, putting one on top of another ; put on the upper slice a heavy weight to press out the juice, and let stand about half an hour. Dip in beaten ^%^, then in cracker dust or breadcrumbs, or the two mixed ; fry quickly in hot lard
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