Lamb with Eggplant

Name: Lamb with Eggplant
Ingredients: Cut lean lamb in 1/2-inch cubes; cover with tomato sauce; Cut eggplant in thin slices; soak 1/2 hour in strong salt water

From Most for your money cookbook, 1938

Presented as published in 1938. 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

1102Calories

79 gProtein

0 gCarbs

85 gFat

Full nutrition (27 nutrients)

Calories1102 kcal

Protein79 g

Carbohydrates0 g

Fiber0 g

Total Fat85 g

Saturated Fat37 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.7 g

Cholesterol318 mg

Sodium268 mg

Potassium1084 mg

Calcium54 mg

Iron7.3 mg

Magnesium100 mg

Phosphorus753 mg

Zinc16 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin B60.6 mg

Vitamin B1211 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)28 mg

Folate86 mcg

Water287 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 39. The excerpt below is the record exactly as published.

LAMB WITH EGGPLANT Cut lean lamb in /^-inch cubes, season, cover with tomato sauce and bake in the oven about Vi hour, or until the meat is tender. Cut eggplant in thin slices; soak yi hour in strong salt water,

Cook this with the app: pantry check, scaling, and the assistant.