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Eels to Boil
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
794Calories
170 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories794 kcal
Protein170 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5939 mg
Potassium1.1 mg
Calcium3.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 205. The excerpt below is the record exactly as published.
EELS, to Boil. — Remove the gut, skin, blood, and heads ; dry them well ; and boil in salt and water. Serve with parsley sauce. EEL 169 EGG EELS, to Broil.— Skin, gut, and clean well ; rub them with the yolk of an egg ; strew over them bread crumbs, chopped parsley, sage, pepper, and salt ; baste them well with butter in the dripping-pan, roast or broil them on a gridiron, or in a dutch oven. EEL PIE. — Skin and wash clean, cut in pieces i}4 inch long, season them with pepper, salt, and sage rubbed small, mace, bread crumbs and parsley. Place the fish in a pie-dish ; (if you have any veal stock it will improve them.) Cover with a light paste, and bake for an hour. Before sending it to table, make an opening at the top, and pour in a tea-cupful of veal stock in which a glass of sherry and the juice of a lemon have been mixed. The pie may be made plainer by omit- ting some of the articles. EEL SOUP. — A pound of eels
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