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Eel Soup
From Consult me, 1902
Serves 4
A rich soup.
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
527Calories
88 gProtein
18 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein88 g
Carbohydrates18 g
Fiber6.5 g
Sugars2.9 g
Total Fat11 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium580 mg
Potassium318 mg
Calcium77 mg
Iron3.2 mg
Magnesium48 mg
Phosphorus55 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A263 mcg
Vitamin E2 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate31 mcg
Choline6.8 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 4 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 SOUP. — A pound of eels will make a pint of good soup. — To every pound of eels, put a quart of water, three blades of mace, cayenne, an onion, and sweet herbs, as lemon thyme, and winter savory, and a little parsley ; boil till half the liquor is wasted, skimming well. When boiling, cover close. Strain, toast some bread ; cut it small, and pour some soup over it boiling. A piece of carrot
Cook this with the app: pantry check, scaling, and the assistant.