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Eels, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
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
68Calories
14 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein14 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium101 mg
Potassium37 mg
Calcium16 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus3.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.5 mcg
Choline0.8 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 483. The excerpt below is the record exactly as published.
Eels, Boiled. — Soak three or four small ones (if they are preferred), in strong salt and water for an hour. Drain them, and put them into a stewpan, with just the quantity of water requisite to cover the fish. Add a bunch of parsley
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