{"id":5460,"slug":"black-bass-heydenreich","title":"Black bass, Heydenreich","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two black bass","salt","fresh-ground black pepper","three ounces of salted almonds","one-quarter pound of chopped fresh mushrooms","three ounces of butter","some chopped parsley","the juice of two lemons"],"ingredients_norm":["black bass","salt","fresh ground black pepper","salted almond","fresh mushroom","butter","parsley","juice of lemon"],"steps":["Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper.","Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley.","Spread over the fish, and bake in oven for twenty minutes.","Pour the juice of two lemons over the fish, and serve from the pan in which it was baked."],"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:w78:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29211572bd9cf34b132cd56fdfc8b430a5fc32574afc9463e34f9dced1d28649","created_at":"2026-08-02T16:44:05Z","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/black-bass-heydenreich"}