{"id":6750,"slug":"baked-flounders","title":"BAKED FLOUNDERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["flounders","salt and pepper","flakes of butter","an onion cut up","some minced celery","a few bread crumbs","a cup of hot water"],"ingredients_norm":["flounder","salt and pepper","flakes of butter","onion cut up","celery","few bread crumb","hot water"],"steps":["Clean, wipe dry, add salt and pepper and lay them in a pan.","Put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs.","A cup of hot water put into the pan will prevent burning.","Baste often; bake until brown."],"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:w13:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fdef5fc68536d2ba40d8e40e1d6951316fb180b09318eff8439142cd4c5c700c","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/baked-flounders"}