Stuffed Eggplant
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
No method was recorded for this recipe.
Nutrition per serving
1745Calories
107 gProtein
140 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories1745 kcal
Protein107 g
Carbohydrates140 g
Fiber9.8 g
Sugars28 g
Total Fat83 g
Saturated Fat29 g
Monounsaturated Fat33 g
Polyunsaturated Fat15 g
Omega-30.4 g
Cholesterol201 mg
Sodium4603 mg
Potassium1791 mg
Calcium532 mg
Iron11 mg
Magnesium171 mg
Phosphorus1280 mg
Zinc10 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D2.2 mcg
Vitamin C11 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate225 mcg
Choline201 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 68. The excerpt below is the record exactly as published.
STUFFED EGGPLANT 1 large eggplant % cup milk 6 slices cooked bacon 1 medium onion 1 egg Salt and pepper li/2 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.