Karpfen in Biersauce (Carp in Beer Sauce)
From German cookery for the English kitchen, 1906
Bream, tench, and roach may be prepared in like manner.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 20. The excerpt below is the record exactly as published.
Karpfen in Biersanoe. (Carp in Beer Sauce.) For 6 Persons* Time of Preparation : i hour. 3 lbs. carp. | i quart Polish beer sauce
Cook this with the app: pantry check, scaling, and the assistant.