pescatariannut-freeegg-freesoy-free
Lamprey Stew
From Consult me, 1902
Serves 1
Eels done in the same way are much like the lamprey.
Presented as published in 1902. 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
274Calories
13 gProtein
43 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein13 g
Carbohydrates43 g
Fiber4.4 g
Sugars7.2 g
Total Fat4.8 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol10 mg
Sodium1084 mg
Potassium406 mg
Calcium154 mg
Iron3.7 mg
Magnesium66 mg
Phosphorus187 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C41 mg
Vitamin A2.4 mcg
Vitamin E0.8 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate79 mcg
Choline31 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 284. The excerpt below is the record exactly as published.
port and an equal quantity of Madeira, or sherry. Cover close : stew till tender, take out the lamprey and keep hot, while you boil up the liquor with three anchovies chopped, and some flour and butter ; strain the gravy, and add lemon juice, and mustard. Serve with sippets of bread and horse radish
Cook this with the app: pantry check, scaling, and the assistant.