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Roes, Carp

A baked cake made from carp roes, bread crumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roes, Carp

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the roe

  1. Place the roes in a saucepan with a little salt.

  2. Cover with equal parts vinegar and water.

  3. Simmer for a few minutes.

  4. Chop them finely.

Form and bake

  1. Mix with half their volume of bread crumbs.

  2. Season with cayenne, grated lemon rind, mixed herbs, and salt.

  3. Bind the mixture with beaten egg and form into small cakes.

  4. Drizzle with oiled butter and bake until brown at 400°F (200°C), or cook in a Dutch oven over the fire.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Roe + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together243 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Roes
Provide the main body and rich flavour of the cakes.
Bread crumbs
Absorb moisture and give the chopped roe a firmer, shapeable texture.
Beaten egg
Binds the mixture together so the cakes hold their shape.
Oiled butter
Adds fat that promotes browning and a rich flavour on the surface.
Vinegar
Adds acidity that brightens the flavour of the roe.

The step that matters

Bind the mixture with beaten egg and form into small cakes.. Egg sets when heated and holds the crumbs and roe together; too little egg leaves cakes that crumble in the pan or oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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