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Spitchcock Eels
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
This recipe is meant for small Eels. No sauce is mentioned.
Presented as published in 1898. 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
99Calories
19 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein19 g
Carbohydrates1.4 g
Fiber0.6 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium121 mg
Potassium14 mg
Calcium9.3 mg
Iron0.4 mg
Magnesium5 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.8 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
Folate2.3 mcg
Choline0.1 mg
Caffeine0 mg
Water0.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 66. The excerpt below is the record exactly as published.
Spitchcock Eels.- — ( Family Recipe.) — Strip the skin of the Eels down to the tails, but not off. Clean, wash, and dry the Eels. Make seasoning with pounded mace and nutmeg, pepper and salt, and a little shred thyme. Rub the Eels well with the seasoning, and slip the skin back over them. Roll up each Eel, and between each rolling put a few bay leaves
Cook this with the app: pantry check, scaling, and the assistant.