dairy-freeegg-freesoy-freeshellfish-free
Carp or Tench
From Consult me, 1902
Serves 2
A sprig of myrtle placed in the mouth of each fish forms a pretty garnish.
Presented as published in 1902. 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
45Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.7 g
Carbohydrates10 g
Fiber1.5 g
Sugars5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium603 mg
Potassium177 mg
Calcium26 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A3.7 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline7.4 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 134. The excerpt below is the record exactly as published.
CARP OR TENCH.— Clean and scale ; wash and dry them ; dredge them well with flour ; fry them in lard, or dripping, until of a light brown ; then put them into a saucepan with gravy, port wine, and a little water if requisite ; add a table-spoonful of browning, the same of walnut ketchup, and cayenne pepper to taste. Stick an onion all over with cloves ; add it and two bay leaves
Cook this with the app: pantry check, scaling, and the assistant.