Aal in Weissbier (Eel in Weissbier)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
3547Calories
691 gProtein
80 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories3547 kcal
Protein691 g
Carbohydrates80 g
Fiber2.8 g
Sugars7.9 g
Total Fat98 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol199 mg
Sodium4367 mg
Potassium378 mg
Calcium66 mg
Iron5.3 mg
Magnesium40 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate176 mcg
Choline4.6 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 21. The excerpt below is the record exactly as published.
Aal in Weissbier. (Eel in Weissbier.) For 6 Persons, Time of Preparation : i\ hour. 2 lbs. eel. i^ pint Weissbier. 3 oz. butter. 3 oz. flour. 2 oz. onions. Salt. I oz. parsley root. I leaf sage. A few peppercorns. Some lemon juice. \ teaspoonful sugar.
Cook this with the app: pantry check, scaling, and the assistant.