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Stewed Carp

Name: Stewed Carp
Yield: 4 servings
Ingredients: Cut two pounds of carp or other white fish; a cupful of chopped mushrooms; a sliced carrot; a minced onion; half a pint of clear stock; a large wineglassful of claret; a little parsley, thyme, and a clove, with pepper and salt to taste

From Soyer's standard cookery, 1912

Serves 4

Serve carefully to maintain the presentation.

Presented as published in 1912. 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

184Calories

31 gProtein

9 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories184 kcal

Protein31 g

Carbohydrates9.2 g

Fiber2 g

Sugars4.1 g

Total Fat1.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol106 mg

Sodium1017 mg

Potassium578 mg

Calcium54 mg

Iron1.1 mg

Magnesium50 mg

Phosphorus702 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C3.8 mg

Vitamin A133 mcg

Vitamin E1.2 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B123.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate18 mcg

Choline17 mg

Caffeine0 mg

Water339 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 50. The excerpt below is the record exactly as published.

Stewed Carp. Cut two pounds of carp or other white fish into strips, and place in a saucepan with a cupful of chopped mushrooms, a sliced carrot and a minced onion. Add half a pint of clear stock, a large wineglassful of claret, a little parsley, thyme, and a clove, with pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.