pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Eel Soup
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
618Calories
124 gProtein
8 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein124 g
Carbohydrates8.2 g
Fiber3.1 g
Sugars1.2 g
Total Fat6.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol35 mg
Sodium1009 mg
Potassium270 mg
Calcium73 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus236 mg
Zinc0.5 mg
Copper0.2 mg
Manganese3.1 mg
Vitamin D0.2 mcg
Vitamin C8.3 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K76 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline3.9 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 121. The excerpt below is the record exactly as published.
Eel Soup. — This may be made of two pounds of eels, one pound of other hard- fleshed fish, a bunch of celery, one onion, six cloves, a bunch of parsley and sweet herbs. Season with a blade of mace, and pepper and salt to the taste. The fish must be skinned as well as the .eels, and well cleaned. Cover with a quart of water
Cook this with the app: pantry check, scaling, and the assistant.