Fritadella
From Principles of food preparation, 1914
Use leftover meat from stock to make this dish.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 43. The excerpt below is the record exactly as published.
fritadella is a dish made from highly seasoned minced meat, mixed with an equal amount of mashed potato, and sauted on a hot pan. Or it may be pressed into a mold, and steamed or baked. Make a fritadella from the meat left over from the stock, using appropriate seasoning
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