Fried Eels
From Luncheon, 1888
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 9. The excerpt below is the record exactly as published.
FRIED EELS. Fried Eels. — Cut the cleaned eels into three-inch pieces, and strew over them a quan- tity of salt ; let stand an hour, rinse off the salt, dip them in beaten egg, then roll in crumbs, and fry in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.