Stewed Eels
From Buckmaster's cookery, 1887
The stew requires constant attention, and must only simmer.
Presented as published in 1887. 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
3342Calories
685 gProtein
44 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories3342 kcal
Protein685 g
Carbohydrates44 g
Fiber16 g
Sugars17 g
Total Fat51 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol66 mg
Sodium4375 mg
Potassium603 mg
Calcium207 mg
Iron1.4 mg
Magnesium45 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C151 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate70 mcg
Choline27 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 55. The excerpt below is the record exactly as published.
STEWED EELS. Ingredients. 2 lbs. of Eels. Bouquet garni. Lemon reel. 2 Onions. 1 oz. of Butter. Stock
Cook this with the app: pantry check, scaling, and the assistant.