Stewed Eels
From The official handbook for the National Training School for Cookery, 1891
Eels must be very fresh; can use stock instead of water for richer sauce.
Presented as published in 1891. 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
1691Calories
343 gProtein
22 gCarbs
37 gFat
Full nutrition (20 nutrients)
Calories1691 kcal
Protein343 g
Carbohydrates22 g
Total Fat37 g
Cholesterol66 mg
Sodium2181 mg
Potassium44 mg
Calcium9.4 mg
Iron1.6 mg
Magnesium8 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Water7.7 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 94. The excerpt below is the record exactly as published.
Stewed Eels. 241 FISH. Lesson No. 15. STEWED EELS. Average cost of " Jbtezued Eels!' INGREDIENTS. s. d. 1 lb. of eels , i o 1 oz. of flour o o] 1 oz. of butter o i 1 teaspoonful of chopped parsley ) j Cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.