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Eel Soup

Name: Eel Soup
Yield: 8 servings
Ingredients: 1 lb. of eel; 2 lbs. of eel; two quarts of water; a crust of bread; a sliced onion; mace; pepper; sweet herbs; a carrot scraped

From Harper's cook book encyclopædia, 1902

Serves 8

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

626Calories

129 gProtein

6 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein129 g

Carbohydrates6.2 g

Fiber0.7 g

Sugars1.6 g

Total Fat5.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium865 mg

Potassium63 mg

Calcium30 mg

Iron0.3 mg

Magnesium7.2 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A63 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate5 mcg

Choline1.8 mg

Caffeine0 mg

Water262 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 407. The excerpt below is the record exactly as published.

Eel Soup. — To 1 lb. of eel allow a quart of water. Cut up 2 lbs. of eel and fry to a light brown in butter in the stewpan; pour over two quarts of water, a crust of bread, a sliced onion, with mace, pepper, and sweet herbs ; cover and simmer slowly till the eel will easily slip from the bone; take 362 Egg Soup SOUPS Fruit Soups or Bouillons out the fish, remove the bones, which return to the soup, and keep the flesh hot; let the soup simmer for an hour, adding a carrot scraped

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