Fried Eels
From Practical home cookery, 1906
Presented as published in 1906. 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
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 93. The excerpt below is the record exactly as published.
fried eels, and salmon and pickle sauce. Take the eels ready prepared and throw them into the boiling fat ; if the fat boil, four or five minutes is ample time
Cook this with the app: pantry check, scaling, and the assistant.