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Gedampfter Karpfen (Braised Carp)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
28Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein2.2 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol8.3 mg
Sodium6.1 mg
Potassium42 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0.2 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline8.1 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 74. The excerpt below is the record exactly as published.
Gedampfter Karpfen. (Braised Carp.) Take a small carp, about two pounds, and after thoroughly scalding, drawing, and cleansing the fish, stuff it with some quenelle forcemeat of whiting. Care must be taken to remove what is called the gall stone, which is found at the back of the head, for if not re- moved it will impart a bitter taste. Lay the fish upon 167 BANQUETS OF THE NATIONS a drainer, mask over with some more forcemeat, and ornament with some fillets of soles and tails of crayfish, keeping the head clear. Cover the whole with well- buttered pape
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Cook this with the app: pantry check, scaling, and the assistant.