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Eel Pie, Cold (Pate aux Anguilles)
From Cookery for every household, 1914
Serves 3
Time to bake: about 1 hour. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
874Calories
172 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein172 g
Carbohydrates12 g
Fiber1 g
Sugars3.9 g
Total Fat9.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0.1 mg
Sodium1409 mg
Potassium98 mg
Calcium7.8 mg
Iron0.6 mg
Magnesium6.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline3.7 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 552. The excerpt below is the record exactly as published.
Eel Pie, Cold (Pate aux Anguilles) 1J lbs. eels. | pt. good meat stock. 1 dessert-sp. chopped parsley. \ tea-sp. mixed herbs. 1 dessert-sp. chopped shallot. 1 tea-sp. lemon juice. 1 dessert-sp. ketchup. 1 hard-boiled egg. Pepper and salt. Rough-puff or flaky pastry
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