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Eel Stew (Ragout d’ Anguille) a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
476Calories
20 gProtein
40 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein20 g
Carbohydrates40 g
Fiber5.3 g
Sugars18 g
Total Fat26 g
Saturated Fat8.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol48 mg
Sodium995 mg
Potassium1113 mg
Calcium92 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus279 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C41 mg
Vitamin A544 mcg
Vitamin E0.8 mg
Vitamin K9.5 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate125 mcg
Choline70 mg
Caffeine0 mg
Water585 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 137. The excerpt below is the record exactly as published.
Eel Stew (Ragout d’ Anguille) a la Parisienne Take three cups broth; put on stove; flavor with sherry, pepper and salt to taste; thicken with two tablespoons flour dissolved in some cold water; strain the sauce. Take quarter pound bacon cut. in narrow strips; fry golden brown, and add to gravy; cut vegetables — onions, carrots, and turnips
Cook this with the app: pantry check, scaling, and the assistant.