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To Cook Eels
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
732Calories
89 gProtein
0 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories732 kcal
Protein89 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium899 mg
Potassium93 mg
Calcium5.4 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1.1 mcg
Choline0 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 18. The excerpt below is the record exactly as published.
To Cook Eels. Skin and cleanse the eels and cut in two inch lengths. Slice half a pound of fat TheEei7 po^k and fry to a crisp; take out the pork and put the eel in the pan; if small set the lengths up on end, but if large you can put them in the pan lengthwise; sprinkle with salt and a very little pepper, add half a cup of water
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