pescatariangluten-freenut-freeegg-freesoy-free
Impenada
From The complete cook book, 1900
Serves 6
Stewed tomatoes may be used according to taste.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 23. The excerpt below is the record exactly as published.
IMPENADA. For this dish use bass, haddock or cod, and bake in an earthen crock. First, line the vessel with one large, sliced onion, then fill it nearly half full with sliced, raw potatoes. Season with salt and red pepper, then add a thick layer of fish, filling the rest of the vessel with potatoes. Add a full half bottle of ketchup, and one-quarter pound butter. After mixing a teaspoonful of flour with water, add same and fill crock with water until nearly full
Cook this with the app: pantry check, scaling, and the assistant.