vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fried Eggplant
From Mary Jane's cook book, 1916
Serves 2
Mrs. E. L. G., Boston.
Presented as published in 1916. 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
75Calories
2 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein2.5 g
Carbohydrates13 g
Fiber0.9 g
Sugars0.7 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol13 mg
Sodium95 mg
Potassium57 mg
Calcium25 mg
Iron0.8 mg
Magnesium6.4 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate29 mcg
Choline21 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.
FRIED EGGPLANT. Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat
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