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Boiled Carp Soft-Roes
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
17Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol8.3 mg
Sodium8.6 mg
Potassium42 mg
Calcium17 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline8.1 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 157. The excerpt below is the record exactly as published.
Boiled Carp Soft-Roes. — Remove the roes from the fish, and cleanse them of all their blood ; then steep them in cold water until they are quite white, drain them, and put them in a stewpan with cold salted water and a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.