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Eel (Anguille) a l’Italienne
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
470Calories
17 gProtein
84 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein17 g
Carbohydrates84 g
Fiber12 g
Sugars25 g
Total Fat15 g
Saturated Fat6.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Cholesterol41 mg
Sodium1218 mg
Potassium934 mg
Calcium68 mg
Iron3.3 mg
Magnesium86 mg
Phosphorus224 mg
Zinc6.4 mg
Copper4 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C8.7 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.3 mg
Folate130 mcg
Choline366 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 137. The excerpt below is the record exactly as published.
Eel (Anguille) a l’ltalienne Skin and wash eel well; cut in pieces two to three inches in length; dip in egg and bread crumbs; fry in hot fat until thoroughly done. Arrange on a hot platter with the Italienne sauce all around which is made from one tablespoon butter, one tablespoon flour, one and a half cups broth, a dozen shallots, and a dozen cooked mushrooms; add juice of mushrooms to butter and flour; when it comes to a boil, skim; add shallots and mushrooms; flavor strongly with sherry, cayenne pepper, and salt. Before serving add half cup rich cream
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