Paper Bagged Eels
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
1435Calories
192 gProtein
35 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1435 kcal
Protein192 g
Carbohydrates35 g
Fiber33 g
Sugars1.9 g
Total Fat57 g
Saturated Fat4.4 g
Monounsaturated Fat9 g
Polyunsaturated Fat34 g
Cholesterol0 mg
Sodium3458 mg
Potassium976 mg
Calcium307 mg
Iron6.9 mg
Magnesium470 mg
Phosphorus770 mg
Zinc5.2 mg
Copper1.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate104 mcg
Choline94 mg
Caffeine0 mg
Water8.4 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 12. The excerpt below is the record exactly as published.
Paper Bagged Eels. — Eels may be cooked in a pa- per bag without growing as hard as they are apt to do as ordinarily treated. Allow one-half pound of eels (after they are dressed) to a person. ^Wash them thoroughly, removing all blood from slit in eels. Cut in two-inch pieces, put in a dish and sprinkle a teaspoonful of salt to every pound over them. Now pour over them boiling water, enough to cover well, and let stand until water is cold. Pour water off and leave eels where they will drain until nearly dry. Take sufficient Indian meal to roll them in, add a little pepper
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Cook this with the app: pantry check, scaling, and the assistant.