gluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
To Spitchcock Eels
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
465Calories
6 gProtein
4 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein6.1 g
Carbohydrates4 g
Fiber1.6 g
Sugars0 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol34 mg
Sodium2460 mg
Potassium92 mg
Calcium30 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline3.5 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 106. The excerpt below is the record exactly as published.
To Spitchcock Eels. Having skinned, gutted, and washed your eels, dry them with a cloth. Sprinkle them Avith pepper, salt, and a little dried sage ; turn them backwards, and skewer them. Rub your gridiron with beef suet
Cook this with the app: pantry check, scaling, and the assistant.