pescatariannut-freesoy-freeshellfish-free
Eel Pie
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
33Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein2 g
Carbohydrates3.6 g
Fiber0.6 g
Sugars1.6 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium72 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.8 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 94. The excerpt below is the record exactly as published.
Eel Pie. — Eels, salt, pepper and nutmeg, puff paste, 1 onion, a few cloves, a little stock, 1 egg, butter, flour and lemon juice
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