pescatariangluten-freenut-freeegg-freesoy-free
To Boil Carp
From Virginia Cookery-book, 1884
Serves 2
Ensure the gridiron is hot but not burning.
Presented as published in 1884. 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
16Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein2.2 g
Carbohydrates0 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
Water9.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 37. The excerpt below is the record exactly as published.
a piece of butter, and strew some salt upon it ; lay it on the grid- iron, and watch it very carefully that it do thoroughly, and not too quick. To Boil Carp au Court Bouillon. Scale and draw a brace of carp, and pull out the fins. When they are thus cleaned put them into an earthen pan ; set on a quart of vinegar with a pinch of salt in an earthen pipkin. When it is scalding hot pour it on the carp
Cook this with the app: pantry check, scaling, and the assistant.