Tmam Bayldi
From The gourmet's guide to Europe, 1903
A memorable method of cooking aubergines.
Presented as published in 1903. 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
74Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein2.3 g
Carbohydrates17 g
Fiber2.8 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7005 mg
Potassium220 mg
Calcium39 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 193. The excerpt below is the record exactly as published.
a cold aubergine in onion, garlic, salt, and oil ; this is named Tmam Bayldi. Keinfte are small meat-balls tasting strongly of onion
Cook this with the app: pantry check, scaling, and the assistant.