Eel, Stewed
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
804Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium48 mg
Potassium227 mg
Calcium144 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 43. The excerpt below is the record exactly as published.
Eel, Stewed. — Skin the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice of lemon, cover stew-pan and boil moderately one half hour. Then remove, pour off water, drain, add fresh water and vinegar as before, and stew until tender. Now drain, add cream enough for a stew
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