dinner

Stuffed Egg-plant

Name: Stuffed Egg-plant
Ingredients: the egg plant; an onion; bread crumbs; a very little nutmeg; some meat gravy

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

612Calories

25 gProtein

106 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories612 kcal

Protein25 g

Carbohydrates106 g

Fiber8.1 g

Sugars13 g

Total Fat12 g

Saturated Fat3.7 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat2.5 g

Cholesterol7.1 mg

Sodium839 mg

Potassium622 mg

Calcium246 mg

Iron7.2 mg

Magnesium66 mg

Phosphorus293 mg

Zinc4.2 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K7.7 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.9 mg

Folate203 mcg

Choline40 mg

Caffeine0 mg

Water347 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 73. The excerpt below is the record exactly as published.

Stuffed Egg Plant, Bread and Butter, Berries. Cake. Raspberry Shrub. STUFFEn Egg-plant. --Parboil the egg plant and take out the inside. Fry an onion in butter, stir in bread crumbs, salt, pepper, a very little nutmeg and some meat gravy

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