gluten-freenut-freeegg-freesoy-free
Eel Pie
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein1.5 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.9 mg
Sodium154 mg
Potassium115 mg
Calcium7.1 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Choline3.7 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 62. The excerpt below is the record exactly as published.
EEL PIE. — Choose some middling-sized eels, skin, and cut them into pieces about two inches long ; season with pepper, salt, mace, parsley, and mushrooms ; lay the fish in a dish with a few bits of butter, a tea- cupful of veal stock, and a few drops of essence of anchovies
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