dinnervegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggplant
From Cooking for profit, 1886
Serves 1
Let the eggplant sit in salt water to extract bitterness before stuffing.
Presented as published in 1886. 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
304Calories
10 gProtein
59 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein9.9 g
Carbohydrates59 g
Fiber5.9 g
Sugars11 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium445 mg
Potassium392 mg
Calcium147 mg
Iron3.2 mg
Magnesium44 mg
Phosphorus148 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate98 mcg
Choline18 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 358. The excerpt below is the record exactly as published.
TUFFED EGG- PLANT. Mme. C. B. Waite's style is thus described by M. Xavier Wirtz, of the Societe Culinaire PhilantrO" pique^ and as fine a chef as ever wore white cap and apron: Cut the top of the eggplant off, also a small piece from the bottom, so it will stand steadily, then cut out all the inside, as near the shell as possible without breaking it. Fill the shell with salt and water (to extract the bitterness) and let it stand until just before dinner time. Stew the inside with a little water, bread crumbs, butter, cayenne pepper, salt, spices and a small piece of onion cut very fine
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