Eel Soup
From The universal cookery book, 1887
Can be thickened with cream and flour.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 5. The excerpt below is the record exactly as published.
EEL SOUP. Eel Soup. “ Put three pounds of small eels in two quarts of water, with a crust of bread, some mace, whole pep- per, sweet herbs, and an onion
Cook this with the app: pantry check, scaling, and the assistant.