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Broiled Stuffed Carp
From The encyclopædia of practical cookery, 1890
Serves 1
Serve with butter mixed with lemon juice and parsley.
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
229Calories
14 gProtein
29 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein14 g
Carbohydrates29 g
Fiber5.1 g
Sugars13 g
Total Fat7 g
Saturated Fat2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Cholesterol203 mg
Sodium86 mg
Potassium584 mg
Calcium104 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus277 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D7.3 mcg
Vitamin C23 mg
Vitamin A77 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate83 mcg
Choline182 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 151. The excerpt below is the record exactly as published.
Broiled Stuffed Carp. — Take a Carp and clean it, opening it all along the belly. Then make a stuffing with some mushrooms, parsley, chives, and two small onions, all finely chopped. Put a little butter in a saucepan, and add the mushroom mixture If the roe of the Carp is soft, it should be mixed with the mush- rooms and other savouries. Let the pan remain over a brisk fire for a few minutes, then remove it, and mix in some chopped anchovy, some yolks of hard-boiled eggs also chopped, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.