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Stuffed Egg Plant

Name: Stuffed Egg Plant
Yield: 1 servings
Ingredients: Cook turnip greens until tender, then chop them very fine; To each cup of greens add two eggs; two snowflake crackers rolled fine; half a cup of grated Parmesan cheese; pepper; salt; two tablespoonfuls of best olive oil; parboil two egg plants

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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

389Calories

29 gProtein

14 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories389 kcal

Protein29 g

Carbohydrates14 g

Fiber3.1 g

Sugars0.9 g

Total Fat24 g

Saturated Fat15 g

Monounsaturated Fat26 g

Polyunsaturated Fat5.9 g

Omega-30.3 g

Cholesterol411 mg

Sodium987 mg

Potassium449 mg

Calcium602 mg

Iron4 mg

Magnesium61 mg

Phosphorus530 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C32 mg

Vitamin A633 mcg

Vitamin E1.5 mg

Vitamin K5.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate144 mcg

Choline301 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.

STUFFED EGG PLANT. Cook turnip greens until tender, then chop them very fine. To each cup of greens add two eggs, two snowflake crackers rolled fine, half a cup of grated Par- mesan cheese, pepper and salt to taste, and two table- spoonfuls of best olive oil. Now parboil two egg plants

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