Fried Eels
From The universal cookery book, 1887
None
Presented as published in 1887. 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
57Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (7 nutrients)
Calories57 kcal
Protein2.8 g
Carbohydrates0.2 g
Total Fat4.9 g
Vitamin E1 mg
Riboflavin (B2)0.1 mg
Water8.9 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 11. The excerpt below is the record exactly as published.
Fried Eels. Clean and skin the eels. If large, cut them into pieces; if small, skewer them round, and fry them whole. First dust them over with flour, then rub them with the yolk of an egg, and sprinkle them with bread-crumbs. Put them in boiling lard
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