Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plant | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one good-sized egg plant
- ten cents worth of veal until tender
- one small onion
Directions
Take one good-sized egg plant and cut in half, crosswise. Remove the inside and place shells in salt water.
For Filling. — Boil ten cents worth of veal until tender; grind and save stock. Also boil the inside of egg plant and one small onion. When thoroughly cooked, mix with meat and stock, season highly with salt and pepper, and thicken with cracker crumbs. Fill the shells, place in pan with a little water and bake until filling is brown. — Mrs. W. H. Robinson.