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Broiled Eels
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
288Calories
17 gProtein
41 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein17 g
Carbohydrates41 g
Fiber2.9 g
Sugars4 g
Total Fat5.4 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.3 g
Cholesterol0.9 mg
Sodium546 mg
Potassium184 mg
Calcium119 mg
Iron3.4 mg
Magnesium30 mg
Phosphorus98 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A54 mcg
Vitamin E0.3 mg
Vitamin K215 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate77 mcg
Choline10 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 61. The excerpt below is the record exactly as published.
BROILED EELS. Skin and clean a good-sized eel; remove the backbone and cut the eel into five or six pieces. Dip each piece into &gg and then into bread- crumbs which have been salted and peppered. Put on a greased gridiron with the skin downward, over a clear fire, and broil, turning over when done on one side. Put on a hot dish, garnish with parsley and serve with tartar sauce
Cook this with the app: pantry check, scaling, and the assistant.