vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggplant
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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 (18 nutrients)
Calories2.2 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.2 g
Total Fat0 g
Sodium0 mg
Potassium19 mg
Calcium0.9 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Folate1.7 mcg
Water7.8 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 125. The excerpt below is the record exactly as published.
FRIED EGGPLANT. Marion Harland. Peel an eggplant and cut into slices half an inch thick. Lay in cold salt water for an hour; wipe each slice dry and dip, first in beaten egg, and then in cracker dust. Set in a cold place for an hour and fry in deep boiling fat. Drain in a heated colander before dishing. FRIED EGGPLANT. Mrs. Seely's Cook Booh. Prepare a medium-sized eggplant two or three hours before cooking. Peel and cut it in even slices about one- quarter of an inch thick. Place them on a dish, sprinkle each slice with a little salt and pepper
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