Fried Carp
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.7 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 9. The excerpt below is the record exactly as published.
Fried Carp. Poitrines de mouton à la sauce Breast of mutton, piquante sauce. piquante. Dinde rôtie. Roast turkey hen, Céleri au jus. Stewed celery. Tartelettes aux poires. Pear tartlets. Parisian soup, Cut some leeks into pieces about one and a half inches long, warm in butter, and when brown put them into your stock with some slices of raw potato, and boil well When cooked pour into the soup tureen over some slices of bread. Fried carp. Clean the carp, then split it open down the back, keep the roe ; soak the fish for a few minutes in vinegar with a little thyme, parsley, laurel-leaves, nutmesg, salt, and pepper. Flour the carp
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