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Eel Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Some patients may not prefer Eels.
Presented as published in 1898. 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
530Calories
113 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein113 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3978 mg
Potassium8.7 mg
Calcium22 mg
Iron0 mg
Magnesium6.6 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water630 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 299. The excerpt below is the record exactly as published.
Eel Broth. — This is most nourishing, but some patients will not touch Eels. Prepare a pound of Eels as on page 104, cut them in pieces, and put them in a saucepan with two quarts of water, a little salt, a little blanched parsley, and a few pepper- cor
Cook this with the app: pantry check, scaling, and the assistant.