Although eels look like water snakes to me, they are actually elongated fish. There are many species and they can be from 2 inches in length to 13 feet. Most eels live in the shallow waters of the ocean and are nocturnal. But the American eel lives mostly in freshwater and returns to the ocean to spawn. Recipes using eels were common in 1800s cookbooks, but so far I haven’t seen any in cookbooks printed in the 1900s and later….
“Salting is the process of preserving food with dry edible salt. It is related to pickling in general and more specifically to brining (salty water) and is one form of curing. It is one of the oldest methods of preserving food.” (Source: Wikipedia) NOTE: While looking online at modern methods of preserving with salt, most of the information says to use canning salt, also called kosher salt, and not to use iodized salt. In 1800s cookbooks, pickling is usually the…
If you’ve never eaten sauerkraut before, you may not like the taste or texture. But as with any new food, you can get used to it, especially if you use it in recipes rather than eating it plain. I especially like raw sauerkraut over the canned variety. It’s easy to make yourself and you can make a small batch or enough to preserve. All you need is cabbage and salt (kosher or pickling). That’s it! INFORMATION BELOW FROM 1800s COOKBOOKS:…