Matelote of Eels, Normandy Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
2618Calories
537 gProtein
41 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories2618 kcal
Protein537 g
Carbohydrates41 g
Fiber8.6 g
Sugars27 g
Total Fat34 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat1.4 g
Cholesterol31 mg
Sodium3772 mg
Potassium2817 mg
Calcium35 mg
Iron4.4 mg
Magnesium82 mg
Phosphorus738 mg
Zinc4.5 mg
Copper2.7 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C20 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.5 mg
Niacin (B3)31 mg
Folate147 mcg
Choline152 mg
Caffeine0 mg
Water813 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 11. The excerpt below is the record exactly as published.
Matelote of Eels, Normandy Style. Cut a pound and a half of eels into pieces, put them in a saucepan with a table- spoonful of butter and fry for two minutes, add a wincglassful of white wine, three 59 FISH. «7 oi mushroom catsup, season well with salt, pepper and nutmeg and flutes longer; add half a pint of veloute sauce» atx munhrooma, twelve rs, six fish quenelles, and six small cooked crayfinh taiU
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