Fried Eggplant
From Manual for army cooks, 1896
Presented as published in 1896. 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
346Calories
0 gProtein
0 gCarbs
38 gFat
Full nutrition (32 nutrients)
Calories346 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.9 g
Cholesterol39 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline47 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 66. The excerpt below is the record exactly as published.
FRIED EGGPLANT. Peel and slice tliin and sprinkle each slice with pep- per and salt; pile up evenly and put tin ])late over and weight on top to press out juice. Let stand 150 MANUAL FOR ARMY COOKS. one hour. Dip each slice in flour, sprinkle with salt and pepper, and fry in a frying pan in which have been thoroughly heated three tablespoonfnls of dripping
Cook this with the app: pantry check, scaling, and the assistant.