nut-freesoy-freeshellfish-free
Fried Eels
From The household gas cookery book, 1900
Serves 2
Ensure the butter or lard is hot (350 degrees) before frying.
Presented as published in 1900. 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
313Calories
9 gProtein
31 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein8.5 g
Carbohydrates31 g
Fiber1.4 g
Sugars2 g
Total Fat17 g
Saturated Fat6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol105 mg
Sodium255 mg
Potassium110 mg
Calcium71 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate64 mcg
Choline84 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 25. The excerpt below is the record exactly as published.
Fried Eels. — Cut the eels into pieces about three inches, dry them, season with salt and pepper; dip info flour, and brush over them the yolk of an egg and throw them into some bread crumbs and fry to a nice brown in butter or lard
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