vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggplant
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.7 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.5 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1750 mg
Potassium36 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline0.1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 64. The excerpt below is the record exactly as published.
FRIED EGGPLANT Cut the eggplant in slices about a quarter of an inch thick; pare them; sprinkle with salt and pile one upon another, placing over them a plate with a weight on top. Let stand for an hour; remove the plate; dip the slices in beaten egg, to which has been added a tablespoon of water, half a tablespoon of salt and half a teaspoon of pepper
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