{"id":6735,"slug":"fritada","title":"FRITADA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Fish","Four good-sized tomatoes","Chopped parsley","Scallions or leeks cut in small pieces","A little celery","Salt and pepper to taste","Four eggs well-beaten","Olive oil"],"ingredients_norm":["fish","sized tomato","parsley","green onion or leeks cut in small piece","little celery","salt and pepper","eggs well beaten","olive oil"],"steps":["Steam the fish and bone.","Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten.","Mix all these ingredients very well with the boned fish, form in omelet shape.","Place in oven in pan greased with olive oil and bake until well browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w12:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d488bbae539b1f652bd42f8582dc9eca0a980e7b4c34ab2ba10d64a12d3ee564","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fritada"}