Stewed Eels
From Paper-bag cookery, 1911
Butter can be added for richness.
Presented as published in 1911. 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
70Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.9 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium223 mg
Calcium35 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 7. The excerpt below is the record exactly as published.
Stewed Eels. — Cut up two eels in pieces 2 inches long. Add salt and pepper, chopped parsley, one teaspoonful of flour, a little sweet herbs (according to taste). Add a small chopped onion. Mix this well together. Put in the paper-bag with two spoonfuls of milk, water, or stock
Cook this with the app: pantry check, scaling, and the assistant.