{"id":4901,"slug":"baked-shad-with-raisins","title":"Baked shad with raisins","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shad","slices of tomato","a lump of butter the size of an egg","chopped parsley","seedless raisins","a half glass of wine"],"ingredients_norm":["shad","tomato","lump of butter the size of egg","parsley","seedless raisin","wine"],"steps":["Split the fish and lay at full length on a long buttered dish.","Cover the top of the fish with slices of tomato.","Put bits of butter on top of the tomato; for a medium sized shad using a lump of butter the size of an egg.","Sprinkle chopped parsley over all, and strew seedless raisins around the fish.","Then add a half glass of wine, and put in a moderate oven to bake.","The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient."],"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:w41:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29173b3195def55d923e7d5be447d4fe64ec197a78109b0197f93cac2d6e74f5","created_at":"2026-08-02T16:40:36Z","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/baked-shad-with-raisins"}