Boiled Carp

Name: Boiled Carp
Ingredients: Clean and wash one or two carp; pour over sufficient rich beef gravy to cover; add a bunch of sweet herbs; an onion; four cloves; salt to the taste; Pour into a saucepan a pint of strong beef gravy; with two wineglassfuls of white wine; add the strained juice of half a lemon

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

376Calories

21 gProtein

54 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories376 kcal

Protein21 g

Carbohydrates54 g

Fiber13 g

Sugars9.1 g

Total Fat14 g

Saturated Fat6.2 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol14 mg

Sodium3012 mg

Potassium869 mg

Calcium202 mg

Iron6.2 mg

Magnesium80 mg

Phosphorus212 mg

Zinc5.4 mg

Copper0.6 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A6.8 mcg

Vitamin E2 mg

Vitamin K29 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate48 mcg

Choline49 mg

Caffeine0 mg

Water588 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.

Boiled Carp. Clean and wash one or two carp, place them in a saucepan, pour over sufficient rich beef gravy to cover, and add a bunch of sweet herbs, an onion, four cloves, and salt to the taste. Place the saucepan on a moderate fire and cook gently for an hour or until the fish is done. Pour into a saucepan a pint of strong beef gravy, with two wineglassfuls of white wine; allow this to get hot, and add the strained juice of half a lemon

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