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Soup

Eel Broth

A broth made by boiling eels in water and simmering for 40 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Eel Broth

Eel Broth

Ingredients

Directions

Prepare

  1. Skin, clean, and chop the eels into 1-inch pieces.

Simmer

  1. Boil the eels in 1½ pints of water.

  2. Skim the broth, then cover and stew for 40 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Eels
Provide the main flavor, and collagen from the skin and flesh gives the broth body as it stews.

The step that matters

Skimming the broth. As the eels heat, proteins and fats rise to the surface as foam and scum. Removing them before covering and stewing keeps the broth clear and stops it tasting muddy or greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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