Scalloped Eggplant No. 1
From Science of food & cookery, 1921
Presented as published in 1921. 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
283Calories
16 gProtein
28 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein16 g
Carbohydrates28 g
Fiber4.9 g
Sugars18 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol215 mg
Sodium637 mg
Potassium678 mg
Calcium340 mg
Iron1.4 mg
Magnesium57 mg
Phosphorus375 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C2.6 mg
Vitamin A162 mcg
Vitamin E1.5 mg
Vitamin K5.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate51 mcg
Choline209 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 98. The excerpt below is the record exactly as published.
SCALLOPED EGGPLANT No. 1 Use i medium large eggplant (2 cups after being cooked). Pare, quarter, and slice Y? inch thick; then drop into boiling salted water, and cook until well done. Drain and mash. Use the same proportions of diced bread, milk
Cook this with the app: pantry check, scaling, and the assistant.