Stewed Eels

Name: Stewed Eels
Ingredients: Fry two slices of salt pork; put in a layer of sliced potatoes; one of eels, cut in pieces; add just enough water to prevent burning

From Physical culture cook book, 1901

Presented as published in 1901. 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

604Calories

6 gProtein

26 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories604 kcal

Protein6 g

Carbohydrates26 g

Fiber5 g

Sugars0 g

Total Fat53 g

Saturated Fat19 g

Monounsaturated Fat25 g

Polyunsaturated Fat6.3 g

Cholesterol34 mg

Sodium382 mg

Potassium650 mg

Calcium69 mg

Iron9.2 mg

Magnesium46 mg

Phosphorus104 mg

Zinc0.9 mg

Copper1.3 mg

Manganese2 mg

Vitamin D1.9 mcg

Vitamin C7.9 mg

Vitamin A3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate16 mcg

Choline9.2 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 24. The excerpt below is the record exactly as published.

Stewed Eels. — Fry two slices of salt pork in a pan a few minutes, then put in a layer of sliced potatoes and one of eels, cut in pieces

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