pescatariandairy-freenut-freeegg-freesoy-freeshellfish-free
Broiled Eels a l'Italienne
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
251Calories
40 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein40 g
Carbohydrates18 g
Fiber6.8 g
Sugars1.5 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0.5 mg
Sodium9953 mg
Potassium414 mg
Calcium124 mg
Iron2.7 mg
Magnesium48 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A15 mcg
Vitamin E0.9 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate7.5 mcg
Choline6.3 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 106. The excerpt below is the record exactly as published.
Broiled Eels a I'ltalienne. If for an entree, choose two moderate-sized eels, take off the skin, wash, bone and dry them thoroughly ; toss them in an egg beaten wp with pepper and salt; then fry them of a good brown colour. Serve with a good Italian sauce
Cook this with the app: pantry check, scaling, and the assistant.