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Eel Broth
From Cassell's dictionary of cookery, 1892
Serves 4
Makes three pints of broth.
Presented as published in 1892. 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
412Calories
85 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein85 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium567 mg
Potassium62 mg
Calcium30 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 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
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water742 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 480. The excerpt below is the record exactly as published.
Eel Broth. — Take one pound of eels, a bunch of sweet herbs, some parsley, one onion, and a few peppercorns, cloves, and salt and pepper to taste. Clean and skin the fish, cut it into small pieces, and put it into a stewpan with the other ingredients, and six pints of water
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