Stewed Eels (White Sauce)

Name: Stewed Eels (White Sauce)
Ingredients: One pound of Eels; Half-pint of Water; One ounce of Flour; One ounce of Butter; One teaspoonful of chopped Parsley; Cayenne Pepper and Salt

From Artizan recipes, 1896

Presented as published in 1896. 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

1691Calories

343 gProtein

22 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories1691 kcal

Protein343 g

Carbohydrates22 g

Fiber0 g

Sugars0 g

Total Fat37 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol66 mg

Sodium2188 mg

Potassium46 mg

Calcium16 mg

Iron1.6 mg

Magnesium10 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate45 mcg

Choline0 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 39. The excerpt below is the record exactly as published.

Stewed Eels (White Sauce). Ingredients. One pound of Eels. Half-pint of Water. One ounce of Flour. One ounce of Butter. One teaspoonful of chopped Parsley. Cayenne Pepper and Salt

Cook this with the app: pantry check, scaling, and the assistant.