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Pickled Eel (Anguille marinee) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Gelatine is not used for this dish; the strength of the fish suffices to settle it.
Presented as published in 1918. 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
33Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein4.7 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium25 mg
Calcium8.9 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 139. The excerpt below is the record exactly as published.
ckled Eel ( Anguille marinee ) a la Octavious Select nice large or small eels; skin, clean, and wash well; cut in pieces about three inches in length; put in a pan with some bay leaves, water enough to cover, whole black peppers, and salt to taste. Let simmer very slowly for ten to twelve minutes — well covered. When done, leave in pan to get cold; add to three cups water one cup white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.