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Baked Eel

Name: Baked Eel
Yield: 6 servings
Ingredients: 3 % lbs. of eel; 1 beaten egg; Salt; Flour for dredging; 1 pinch of pepper; % lb. of butter or lard for frying

From The art of German cooking and baking, 1922

Serves 6

A Dutch dressing may be served with it.

Presented as published in 1922. 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

1279Calories

199 gProtein

0 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1279 kcal

Protein199 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat47 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol67 mg

Sodium1282 mg

Potassium12 mg

Calcium4.7 mg

Iron0.1 mg

Magnesium1 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.9 mcg

Choline43 mg

Caffeine0 mg

Water6.4 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 63. The excerpt below is the record exactly as published.

BAKED EEL. Quantity for 6 Persons. 3 % lbs. of eel 1 beaten egg Salt Flour for dredging 1 pinch of pepper % lb. of butter or lard for frying

Cook this with the app: pantry check, scaling, and the assistant.