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Eel Pie

Name: Eel Pie
Yield: 3 servings
Ingredients: Skin and wash clean, cut in pieces; pepper; salt; sage rubbed small; mace; bread crumbs; parsley; a tea-cupful of veal stock; a glass of sherry; the juice of a lemon

From Consult me, 1902

Serves 3

The pie can be made plainer by omitting some ingredients.

Presented as published in 1902. 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

732Calories

120 gProtein

34 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories732 kcal

Protein120 g

Carbohydrates34 g

Fiber6 g

Sugars3.8 g

Total Fat8.8 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium4766 mg

Potassium499 mg

Calcium134 mg

Iron4.3 mg

Magnesium58 mg

Phosphorus102 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A42 mcg

Vitamin E0.2 mg

Vitamin K156 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.5 mg

Folate48 mcg

Choline14 mg

Caffeine0 mg

Water185 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 206. The excerpt below is the record exactly as published.

EEL PIE. — Skin and wash clean, cut in pieces i}4 inch long, season them with pepper, salt, and sage rubbed small, mace, bread crumbs and parsley. Place the fish in a pie-dish ; (if you have any veal stock it will improve them.) Cover with a light paste, and bake for an hour. Before sending it to table, make an opening at the top, and pour in a tea-cupful of veal stock in which a glass of sherry and the juice of a lemon

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