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Carp a la Provençale

Name: Carp a la Provençale
Yield: 2 servings
Ingredients: 4 tablespoons of olive oil; a J^ pt. of claret; a piece of butter the size of an ^%z; a tablespoon of flour; salt; pepper; parsley; 1 shallot; 1 clove of garlic; a ^ of a lb. of mushrooms

From The Cook County cook book, 1912

Serves 2

Presented as published in 1912. 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

46Calories

3 gProtein

8 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories46 kcal

Protein2.7 g

Carbohydrates8.3 g

Fiber1.1 g

Sugars2.3 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium4.7 mg

Potassium236 mg

Calcium8 mg

Iron0.7 mg

Magnesium9.3 mg

Phosphorus62 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C2.6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate21 mcg

Choline12 mg

Caffeine0 mg

Water72 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 152. The excerpt below is the record exactly as published.

CARP A LA PROVENCALE.— Cut in square pieces put into a saucepan with 4 tablespoons of olive oil, a J^ pt. of claret, and a piece of butter the size of an ^%z, well mixed in advance with a tablespoon of flour, salt, and pepper, parsley, 1 shallot, and 1 clove of garlic, chopped together, and a ^ of a lb. of mushrooms

Cook this with the app: pantry check, scaling, and the assistant.