
Jellied eels

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Jellied eels is a traditional English dish that originated in the 18th century, primarily in London's East End. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It can be eaten hot or cold.
ingredients
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serves: 4-6
2 lb (900 g) skinned eels
1 Pared zest and juice of lemon
3 leaves bay
4 whole cloves
8 black peppercorns
4 teaspoons salt
1 small bunch of curly parsley (chopped)
Good malt vinegar
Freshly ground white pepper
Brown bread and butter, for serving
Servings Per Recipe: 4
Amount per Serving
Calories: 453
- Total Fat: 27.8 g
- Saturated Fat: 5.7 g
- Trans Fat: 0 g
- Cholesterol: 287.8 mg
- Sodium: 2562.3 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 2.4 g
- Sugars: 0.8 g
- Protein: 42.9 g
preparation

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