{"id":6032,"slug":"alsatian-fish","title":"Alsatian fish","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tablespoonfuls of oil","one tablespoonful of flour","boiling water","some parsley","onions","two cloves of garlic","the fish","salt","pepper"],"ingredients_norm":["oil","flour","boiling water","parsley","onion","garlic","fish","salt","pepper"],"steps":["Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour.","Remove from the fire and thin out with boiling water.","Chop fine some parsley, onions and two cloves of garlic, and add to the pan.","Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes."],"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/39550","source_ref":"pg:39550:w113:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4a49971d35fa4f23a19192471fb9d7444d690fa2828d7f7bda08b5b202296b6d","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/alsatian-fish"}