dinner

Stuffed Eggplants

Name: Stuffed Eggplants
Ingredients: stuffing of raw meat; good fat; a little well-washed rice; plenty of pepper; plenty of salt; a couple of eggs; the juice of half a lemon; enough water to make sufficient sauce

From National viands à la mode, 1895

Presented as published in 1895. 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

965Calories

65 gProtein

80 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories965 kcal

Protein65 g

Carbohydrates80 g

Fiber1.5 g

Sugars3.6 g

Total Fat43 g

Saturated Fat9.4 g

Monounsaturated Fat24 g

Polyunsaturated Fat8.2 g

Omega-30 g

Cholesterol561 mg

Sodium148 mg

Potassium368 mg

Calcium131 mg

Iron28 mg

Magnesium42 mg

Phosphorus599 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C48 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate277 mcg

Choline305 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.

stuffing of raw meat mixed with good fat, a little well-washed rice, and the insides of the aubergines ; add plenty of pepper ^nd salt ; tie the top on again, then proceed as with dolmas, and serve with the following sauce : Beat up a couple of eggs, add the juice of half a lemon with enough water to make sufficient sauce

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