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Eels (to Boil)
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 15. The excerpt below is the record exactly as published.
Eels (to Boil) — Clean, cut off the heads, and dry them. Joint them into suitable lengths, or coil them on your fish-plate; boil them in salted water. Use drawn butter and parsley
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