Carp to Fry
From Consult me, 1902
Serves 2
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
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 135. The excerpt below is the record exactly as published.
CARP to Fry. — Split a carp at the back, flatten the back bone, and marinate it about two hours, with a glass of vinegar and water, parsley, shalots, a clove of garlic, two of spices, thyme, whole pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.