Jellied Eels
Jellied eels are a traditional British dish originating from the East End of London, featuring chopped eels boiled in a spiced stock that sets into a savory jelly as it cools. The key ingredients are freshwater eels, water, vinegar, and a blend of spices like mace and nutmeg, often served cold with a dash of vinegar or white pepper.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate food, providing a good source of omega-3 fatty acids and essential minerals like selenium and vitamin B12. A typical serving contains roughly 150-200 calories, with most energy coming from protein and fat.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 18 g |
| Carbs | 8 g |
| Fat | 12 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Vitamin B12 | 18 mcg |
| Selenium | 42 mcg |
| Phosphorus | 280 mg |
| Vitamin D | 6 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Calcium | 85 mg |
| Iron | 1.8 mg |
| Zinc | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, jellied eels are a historic working-class food tied to London's docklands and pie-and-mash shops, representing a unique culinary tradition that has declined in popularity but remains an iconic part of British food heritage. Nutritionally, the natural gelatin from the eel bones is what creates the jelly, making it a naturally preserved dish without artificial additives.
