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Stewed Eels
From Soyer's standard cookery, 1912
Serves 1
Butter added will make the dish richer.
Presented as published in 1912. 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
245Calories
39 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein39 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.4 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium246 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 75. The excerpt below is the record exactly as published.
Stewed Eels. Cut up two eels in pieces two inches long. Add salt and pepper, chopped parsley, one teaspoonful of flour, a little sweet herbs (according to taste). Add a small chopped onion
Cook this with the app: pantry check, scaling, and the assistant.