Epanada
From The spirit of cookery, 1895
Fish can be used without prior cooking.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 143. The excerpt below is the record exactly as published.
The dough to be used for it is fetched from the bread-baker’s, kneaded with lard, and formed into a round cake with a cavity in the centre ; into this the meat, previously fried and roasted, is placed, six to eight pigeons, a smaller number of pullets, or pork or veal ; this is covered with a flap of the same dough, and sent to be baked in the baker’s oven. When done it is carried to the place where the feast is to be. Fish, when placed in the epanada
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