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Eel with Rice (Fricassee)

Name: Eel with Rice (Fricassee)
Yield: 6 servings
Ingredients: 3 % lbs. of eel; 1 pt. of cream; % lb. of butter; Salt; 2% tbsps. of flour; Juice of 1 lemon

From The art of German cooking and baking, 1922

Serves 6

The gravy must be smooth and savory.

Presented as published in 1922. 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

983Calories

200 gProtein

10 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories983 kcal

Protein200 g

Carbohydrates9.8 g

Fiber0.5 g

Sugars0.4 g

Total Fat40 g

Saturated Fat0.9 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Cholesterol93 mg

Sodium1275 mg

Potassium48 mg

Calcium14 mg

Iron0.7 mg

Magnesium5 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.8 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate19 mcg

Choline0.9 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 63. The excerpt below is the record exactly as published.

EEL WITH RICE. (FRICASSEE). Quantity for 6 Persons. 3 % lbs. of eel 1 pt. of cream % lb. of butter Salt 2% tbsps. of flour Juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.