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Eel Patties
From Cassell's dictionary of cookery, 1892
Serves 4
Baking time for crust is about 15 minutes.
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
30Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates3.2 g
Fiber1.3 g
Sugars0 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.3 mg
Potassium32 mg
Calcium16 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline0.1 mg
Caffeine0 mg
Water0.9 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.
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. Simmer till the liquid is reduced one- half, remove the scum as it rises, and strain all through a sieve. When the broth is cold and wanted for use, take off the fat and warm only what ia reqiiired. Sippets of toasted bread should be served at the same time. Probable cost. Is. 2d. Sufficient to make three pints of broth. Eel Patties. — Skin and wash some middle- sized eels, and after having cut them into pieces of an inch long, soak in salt and water for an hour. When drained, put them into a stewpan with just enough hot water to cover them; add salt, pepper, a blade of mace, a little lemon-peel, and a sprig of parsley
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