pescatariannut-freeegg-freesoy-freeshellfish-free
Eel Soup
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
671Calories
129 gProtein
8 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein129 g
Carbohydrates8.2 g
Fiber2.2 g
Sugars0.8 g
Total Fat13 g
Saturated Fat1.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol13 mg
Sodium826 mg
Potassium79 mg
Calcium32 mg
Iron1.5 mg
Magnesium18 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline1.1 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 9. The excerpt below is the record exactly as published.
Eel Soup — 3 lbs. eels, 1 onion, 1 oz. butter, 3 blades mace, 1 bunch sweet herbs, M ^^' P^P" per-corns, salt, 2 tablespoonfuls flour, l^ pt. cream, 2 qts. water
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