Italianvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggplant
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.2 g
Fiber1 g
Sugars1 g
Total Fat0 g
Sodium0.2 mg
Potassium90 mg
Calcium4.5 mg
Iron0 mg
Magnesium5.5 mg
Phosphorus9.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Folate8.1 mcg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 39. The excerpt below is the record exactly as published.
FRIED EGGPLANT— Select a nice large eggplant, peel, re- move the seeds, and cut into pieces about one and one-half inches long and three-quarters of an inch wide. Put them on a plate, sprinkle well with salt and leave standing for an hour or so. Then wrap the pieces in a cloth and twist it around so as to squeeze as much juice as possible from them without breaking. Sprinkle over with flour, covering each side well, and place them in a frying basket. Put a large lump of fat
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