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Conger Eel, Roasted
From Practical household cookery, 1891
Serves 5
Remove excess grease before serving.
Presented as published in 1891. 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
717Calories
51 gProtein
6 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein51 g
Carbohydrates6 g
Fiber1.5 g
Sugars2.3 g
Total Fat54 g
Saturated Fat8.1 g
Monounsaturated Fat36 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol343 mg
Sodium149 mg
Potassium853 mg
Calcium73 mg
Iron1.7 mg
Magnesium61 mg
Phosphorus604 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D63 mcg
Vitamin C19 mg
Vitamin A2932 mcg
Vitamin E18 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B128.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.7 mg
Folate51 mcg
Choline181 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 91. The excerpt below is the record exactly as published.
CONGER EEL, ROASTED. Cleanse, skin, and wash a piece of conger eel weighing about three pounds ;. pla(;e this in a dish, with salt, pepper, nutmeg, a gill of salad-oil, the juice of a lemon, a bay-leaf, two spiigs of thyme, a sliced onion, and small carrot
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