gluten-freenut-freeegg-freesoy-free
Baked Conger Eel
From Cookery for every household, 1914
Serves 4
Time to cook: 1 to 1.5 hours. Sufficient for 6 or 7 persons.
Presented as published in 1914. 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
762Calories
63 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein63 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat54 g
Saturated Fat12 g
Monounsaturated Fat31 g
Polyunsaturated Fat6.5 g
Cholesterol445 mg
Sodium326 mg
Potassium944 mg
Calcium75 mg
Iron1.8 mg
Magnesium72 mg
Phosphorus741 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D80 mcg
Vitamin C6.3 mg
Vitamin A3538 mcg
Vitamin E14 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)12 mg
Folate52 mcg
Choline240 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 138. The excerpt below is the record exactly as published.
Baked Conger Eel 3 lbs. conger eel. \ gill vinegar. 1 dessert-sp. chopped onion. Pepper and salt. (Congre Farci au Four) Stuffing, 2 or 3 anchovies. 2 oz. butter or dripping. A little flour. 1 pt. anchovy sauce
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