Eel Pie
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1710Calories
347 gProtein
19 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1710 kcal
Protein347 g
Carbohydrates19 g
Fiber0.1 g
Sugars11 g
Total Fat17 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.1 mg
Sodium2822 mg
Potassium359 mg
Calcium13 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate18 mcg
Choline27 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 11. The excerpt below is the record exactly as published.
Eel Pie. Ingredients, One pound of Eels. Half a pint of Meat Stock. DKBSSED FISH. 33 Pepper and Salt. One tablespoonful of Lemon Juice. Two tablespoonfuls of Musliroom Ketchup. Cut up the eels into pieces between two and three inches long. Cut off the heads and tails and stew them in half a pint of meat stock. Strain out the heads and tails when they are thoroughly cooked, and mix into the stock a little pepper and salt, a tablespoonful of lemon-juice, and two table- spoonfuls of mushroom ketchu
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