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Stewed Eels
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
This recipe can be modernized while maintaining excellent results.
Presented as published in 1898. 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
592Calories
22 gProtein
7 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein22 g
Carbohydrates6.9 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol124 mg
Sodium291 mg
Potassium135 mg
Calcium81 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.5 mcg
Choline3.4 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 66. The excerpt below is the record exactly as published.
STEWED EELS io5 Stewed Eels.' — ( Family Recipe.) — Cut the Eels into pieces about three inches long. Have ready some good broth, into ■which you have put a bunch of sweet herbs tied up in muslin, two anchovies, and a teacupful of white wine, such as Madeira. Take out the herbs before you put in the Eels. Let them stew gently fox' three-quarters of an hour in the broth. Just before yoxx serve them up put in a little cream
Cook this with the app: pantry check, scaling, and the assistant.