Pickled Carp
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
229Calories
6 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein6.1 g
Carbohydrates54 g
Fiber11 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium101 mg
Potassium1041 mg
Calcium143 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A1002 mcg
Vitamin E0.9 mg
Vitamin K18 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate108 mcg
Choline38 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.
Pickled Carp. After cleaning a carp make as small an opening as possible, tie up the head, put the fish in a fish kettle, pour over boiling vinegar, and after a few minutes add a tum- blerful of red wine, and a seasoning of two carrots and three onions cut into slices, and a small quantity each of sage, thyme, laurel leaves, parsley, cloves and garlic
Cook this with the app: pantry check, scaling, and the assistant.