pescatariannut-freeegg-freesoy-freeshellfish-free
Eels (a la Boulette)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to stew is three-quarters of an hour.
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
44Calories
9 gProtein
0 gCarbs
0 gFat
Full nutrition (5 nutrients)
Calories44 kcal
Protein9.4 g
Carbohydrates0 g
Total Fat0.4 g
Sodium60 mg
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 482. The excerpt below is the record exactly as published.
Eels (a la Boulette) . — When the eel has been skinned and cleaned, cut into pieces, and roll the pieces first in melted butter, and then in flour. Put the pieces of eel into a stewpan with equal qantities of white wine and water ; add a bunch of herbs, some mushi-ooms, pepper, and salt
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