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Fried Carp
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
678Calories
41 gProtein
106 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories678 kcal
Protein41 g
Carbohydrates106 g
Fiber2.8 g
Sugars2.5 g
Total Fat11 g
Saturated Fat1.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.2 g
Cholesterol99 mg
Sodium78 mg
Potassium808 mg
Calcium111 mg
Iron9.5 mg
Magnesium85 mg
Phosphorus774 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D37 mcg
Vitamin C55 mg
Vitamin A15 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate234 mcg
Choline103 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 100. The excerpt below is the record exactly as published.
FRIED CARP. For tbis mode small (isli should be used. Clean, scale, draw, and wipe six carp; split down the liack and open flat ; season with salt and pepper, dip them in flour, and fry to a nice colour; dish tbem up, garnish round with fried parbley, and serve with quarters of lemon
Cook this with the app: pantry check, scaling, and the assistant.