vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Egg Plant
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
385Calories
9 gProtein
49 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein8.8 g
Carbohydrates49 g
Fiber6.9 g
Sugars14 g
Total Fat18 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Cholesterol26 mg
Sodium208 mg
Potassium908 mg
Calcium108 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C75 mg
Vitamin A135 mcg
Vitamin E1.5 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate125 mcg
Choline68 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 135. The excerpt below is the record exactly as published.
Stuffed Egg Plant Apple and Cucumber Salad Almond Pudding Hot Cheese Denises Coffee *Stuffed Egg Plant—Parboil 1 egg plant and cut in halves. Scrape out some of the inside and chop some cold cooked meat with 2 tomatoes, 1 onion, and 2 green peppers. Then mix with 1 beaten egg, 1 tablespoon Crisco, and salt and pepper to taste. Fill halves with this mixture; sprinkle with breadcrumbs and tiny bits of Crisco
Cook this with the app: pantry check, scaling, and the assistant.