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Stewed Eels
From The hearthstone; or, Life at home, 1883
Serves 4
Cook time: 2 hours.
Presented as published in 1883. 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
866Calories
173 gProtein
5 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories866 kcal
Protein173 g
Carbohydrates5 g
Fiber0 g
Sugars2.1 g
Total Fat8.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol4.6 mg
Sodium1304 mg
Potassium171 mg
Calcium9 mg
Iron0.5 mg
Magnesium9.4 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate6.4 mcg
Choline14 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 267. The excerpt below is the record exactly as published.
Stewed Eels. — Two pounds of middling-sized eels, one pint of medium stock, one-quarter pint of port wine, salt, cayenne and mace to taste; one teaspoonful of essence of anchovy, the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.