Stewed 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
43Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.8 mg
Potassium4.8 mg
Calcium14 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus9.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water227 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.
Stewed Carp. Take a large carp, cut out the gills, but do not remove the tongue; then make as small an opening in the under edge as possible in order to open it, and wash it out thoroughly. Boil one-half pint of vinegar, and when it is boiling pour it over the fish that the scales may drop off easily. Wrap the carp in a cloth and stew it in a court bouillon. When done drain it and serve with capers and anchovy sauce, or without sauce after soup
Cook this with the app: pantry check, scaling, and the assistant.