Eel, English Fashion

Name: Eel, English Fashion
Ingredients: thick slices of eel; in vinegar; salt; pepper; the peel of two or three lemons; Reduce some stock until thick; add the juice of a lemon, stir in some anchovy

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

132Calories

6 gProtein

19 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories132 kcal

Protein6.5 g

Carbohydrates19 g

Fiber5.6 g

Sugars5.1 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.6 g

Cholesterol13 mg

Sodium551 mg

Potassium361 mg

Calcium101 mg

Iron2 mg

Magnesium29 mg

Phosphorus79 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C106 mg

Vitamin A3.8 mcg

Vitamin E0.8 mg

Vitamin K1.8 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate24 mcg

Choline23 mg

Caffeine0 mg

Water412 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 31. The excerpt below is the record exactly as published.

Eel, English fashion. Soak some thick slices of eel for twenty-four hours in vinegar salt, pepper, and the peel of two or three lemons ; dry them in a cloth and either roll in some very thin paste or dip into batter, fry until a good colour. Reduce some stock until thick, add the juice of a lemon, stir in some anchovy

Cook this with the app: pantry check, scaling, and the assistant.