Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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
- a tablespoonful of thick sweet cream
- a stalk of celery
- a small slice of onion very finely minced
- one well beaten egg
- salt
Directions
Description. — The egg plant, a vegetable indig-enous to the East Indies, is somewhat allied in character to the tomato. In shape, it resembles an egg, from which fact it doubtless de- rives its name. It ranks low in nutritive value. When fresh, the plant is firm and has a smooth skin.
Scalloped Egg Plant. — Pare a fresh egg plant. If large, divide in quarters, if small, in halves, and put to cook in boiling water. Cook until it can be easily pierced with a straw, and drain in a colander. Turn into a hot dish, and beat with a silver fork until finely broken. Measure the egg plant, and add to it an equal quantity of grated bread crumbs, a little salt, and a tablespoonful of thick sweet cream. Lastlj', add one well beaten egg. Put in an earthen pudding dish, and brown in the oven until the egg is set, and the whole is heated throughout but not dry.
Baked Eg-g- Plant. — Wash and cook whole in boiling water until tender. Divide in halves, remove the inside with a spoon, taking care not to break the skin. Beat the egg plant smooth with a fork. Season with salt and
VEGETABLES. 263
cream, and if desired, a stalk of celery or a small slice of onion very finely minced, for flavor. Put back in the skin, sprinkle the top with bread crumbs, and brown the cut side uppermost in the oven.
Description. — The cucumber is a native of Southern Asia, although it is quite commonly cultivated in most civilized countries. It formed a part of the dietary of the Israelites when in Egypt, where it grew very plentifully. The ancient Greeks held the cucumber in high esteem, and attributed to it wonderful properties.
The cucumber is not a nutritious vegetable, and when served in its raw state, as it so generally is, dressed with salt, vinegar, pepper, and similar condiments, it is an exceedingly indigesti- ble article. If it is to be eaten at all, it should first be cooked. It may be pared, divided in quarters, the seeds removed, and cooked in a small quantity of water until perfectly tender, and served on toast with an egg sauce or a cream sauce ; or it may be prepared the same as directed for Escalloped Egg Plant.