Recipe Manuscript

To Bake A Carp Wth Oysters

Name: To Bake A Carp Wth Oysters
Prep time: PTPT35M
Cook time: PTPT45M
Yield: 6
Cuisine: European
Ingredients: 1 whole carp (about 1.2 kg), skinned and boned, cut into 3 cm cubes; 100 g carp milt (optional or substitute with fish roe), parboiled; 1/2 tsp (2 g) freshly ground black pepper; 1 tsp (5 g) salt; 1/2 tsp (1 g) ground nutmeg; 1/4 tsp (0.5 g) ground cloves; 1/2 tsp (1 g) ground mace; 100 g gooseberries or barberries (fresh or frozen, or dried soaked in water); 50 g blanched chestnuts (cooked and peeled); 30 g shelled pistachios; 1-2 medium onions (about 150-200 g total), peeled and quartered; A few whole blades of mace; A few whole black peppercorns; Ready-made shortcrust or hot water crust pastry (for lining and covering pie); 120 ml dry white wine; 30 g unsalted butter (melted or beaten into a soft cream)

1684

From the treasured pages of Cookbook of Elizabeth Fowler

Written by Elizabeth Fowler

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1684

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Bake A Carp Wth Oysters

"Skall & scraip of the skind & bone it then cut it into large dice work as also the milt being parboyled mingle them wth the bits of the Carpe and season them together wth beaten peper salt nutmeg cloves and mace grayes goosberies or barborieS blanched Chestnuts pistaches season them lightly then putt in the bottom of the pie a good big onion or to fill the pie & lay upon it some larg mace & peper cloose it up & bake it being baked Liquour it wth whitwine & sweet butterr or beaten butterr only -"

Note on the Original Text

The recipe is written in the typical elliptical and brisk style of 17th-century manuscript cookbooks. Quantities are imprecise, as assumed knowledge and skills were taken for granted—cooks were expected to interpret instructions based on experience. Spelling reflects a lack of standardization: for example, 'scraip' is 'scrape,' 'milts' are fish milt (roe sacs), 'grayes' might refer to 'grapes', and 'cloose it up' means 'close/seal up' the pie. Technical details like oven temperature and cooking time are omitted, as cooks worked by sight and feel. The instruction to 'liquour it' means to add liquid (wine and butter) once baked, a classic English pie technique to enrich the filling right before serving.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Elizabeth Fowler - Click to view recipe in book

Title

Cookbook of Elizabeth Fowler (1684)

You can also click the book image above to peruse the original tome

Writer

Elizabeth Fowler

Era

1684

Publisher

Unknown

Background

A charming window into the kitchens of 17th-century England, this cookbook authored by the accomplished Elizabeth Fowler invites you to explore a delectable world of historic recipes, tempting sweets, and elegant table fare fit for any refined palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from late 17th-century England, specifically from the household manuscript of Elizabeth Fowler, compiled in 1684. At this time, elaborate fish pies were a centerpiece for banquets and feasts, displaying both wealth and cosmopolitan tastes. The inclusion of imported spices and nuts such as mace, pistachios, and chestnuts, along with fresh fruits like gooseberries or barberries, demonstrates the showy and sophisticated style of Restoration-era English cookery. Oysters and milt (fish roe sac) were popular delicacies, used both for their flavor and as a luxurious flourish. Pies of this nature would be served on special occasions, their aromatic filling and decorative crust signifying festivity and status.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, cooks would have used a combination of knives and graters for preparing the fish, a mortar and pestle for grinding spices, and a shallow pie dish or earthenware baking pan for assembling the pie. Pastry would have been hand-mixed and rolled, with the pie baked in a wood-fired brick oven or a bakehouse range. Basting brushes, ladles, and perhaps a small funnel were used to pour in the 'liquor' (wine and butter) after baking, ensuring a moist and flavorful filling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

35 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole carp (about 2 lb 10 oz), skinned and boned, cut into 1¼ inch cubes
3½ oz carp milt (optional or substitute with fish roe), parboiled
1/2 tsp (0.07 oz) freshly ground black pepper
1 tsp (0.18 oz) salt
1/2 tsp (0.04 oz) ground nutmeg
1/4 tsp (0.02 oz) ground cloves
1/2 tsp (0.04 oz) ground mace
3½ oz gooseberries or barberries (fresh or frozen, or dried soaked in water)
1¾ oz blanched chestnuts (cooked and peeled)
1 oz shelled pistachios
1-2 medium onions (about 5¼–7 oz total), peeled and quartered
A few whole blades of mace
A few whole black peppercorns
Ready-made shortcrust or hot water crust pastry (for lining and covering pie)
½ cup dry white wine
1 oz unsalted butter (melted or beaten into a soft cream)

Instructions

Begin by cleaning and skinning a fresh carp, removing any bones, and then cut the flesh into large dice-sized pieces, about 1¼ inches in size.
If the milt (fish roe sac) is available, parboil it for about 5 minutes, then chop and combine with the carp pieces.
Season generously with freshly ground black pepper, salt, ground nutmeg, ground cloves, and ground mace.
Add a handful (about 3½ oz) of gooseberries or barberries (fresh or frozen), a small handful (about 1¾ oz) of blanched chestnuts (cooked and peeled), and about 1 oz of shelled pistachios.
Gently mix these ingredients together, taking care not to crush the fruit or nuts.
Line a pie dish with pastry dough.
Place one or two medium onions (peeled and quartered) on the bottom of the dish, then pour in the seasoned carp mixture.
Top with a few whole blades of mace and a few whole black peppercorns.
Cover with pastry, seal the edges, and bake at 350°F for about 40-45 minutes, until golden.
Once baked, make a small hole in the top of the pie and pour in about ½ cup of white wine mixed with 1 oz melted unsalted butter (or 1 oz of hand-beaten soft butter).
Let it soak a moment before serving warm.

Estimated Calories

420 per serving

Cooking Estimates

Preparing the carp and other ingredients takes about 35 minutes, including cleaning, cutting, parboiling, and assembling the pie. Baking the pie takes around 45 minutes. Each serving is estimated at about 420 calories, assuming the pie is divided into 6 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.