dairy-freenut-freeegg-freesoy-freeshellfish-free
Eel Soup, Brown
From Cassell's dictionary of cookery, 1892
Serves 6
Similar soups can be made with other firm-fleshed fish.
Presented as published in 1892. 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
835Calories
170 gProtein
3 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein170 g
Carbohydrates3.1 g
Fiber0.4 g
Sugars1.1 g
Total Fat6.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1090 mg
Potassium37 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline1.5 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 481. The excerpt below is the record exactly as published.
Eel Soup, Brown.— Fry three potmds of eels, after rolling them in flour, bread-crumbs, or batter. Open, take out the bones, and set them aside. Fry chopped onions brown in butter, browning afterwards enough flour to thicken the soup without egg-yolks. Stir in gradually either water or stock; during the process season as for eel soup, white {see Eel Soup, White). Put in the eel, and if you will, add at the same time a glass of white wine
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