Oed&mpfter Aal (Stewed Eel)

Name: Oed&mpfter Aal (Stewed Eel)
Ingredients: Boil 2 chopped-up calves' feet; 2 tablespoonsful of vinegar; 1 teaspoonful Meat Extract; a little mace; 2 to 3 small onions cut into slices; pepper; salt; a few slices of lemon

From German cookery for the English kitchen, 1906

Serve the eel arranged in the center of the dish with the broth poured over it.

Presented as published in 1906. 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

166Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories166 kcal

Protein4.4 g

Carbohydrates38 g

Fiber7.9 g

Sugars16 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium15 mg

Potassium583 mg

Calcium97 mg

Iron1.2 mg

Magnesium39 mg

Phosphorus104 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate68 mcg

Choline23 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 21. The excerpt below is the record exactly as published.

Oed&mpfter Aal. (Stewed Eel.) Boil 2 chopped-up calves' feet till the bones fall out. Then strain the broth off through a sieve and pour back into the saucepan. Place in it the eel, cut into pieces. Do not quite cover the eel with the broth and add 2 table- spoonsful of vinegar, in which \ teaspoonful Meat Extract is dissolved, a little mace, 2 to 3 small onions cut into slices, pepper, salt, and a few slices of lemon

Cook this with the app: pantry check, scaling, and the assistant.