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Eel Broth
From The Ideal cook book, 1899
Serves 4
These ingredients should make about a pint and a half of broth.
Presented as published in 1899. 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
17Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.6 g
Carbohydrates3.9 g
Fiber0.8 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium93 mg
Calcium28 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline3.1 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 143. The excerpt below is the record exactly as published.
Eel Broth—Ingredients—¥% Ib. of small eels, 3 pts. of water, ae parsley, I slice of onion, a few peppercorns, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.