Carp, Fried
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.
Carp, Fried. — Cut the fish into fillets after having thoroughly cleansed it. Roll each fillet in flour seasoned with salt and TESTED RECIPES. 27 cayenne. Fry in a depth of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.