{"id":5657,"slug":"boiled-codfish-flamande","title":"Boiled codfish, Flamande.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three slices of fresh codfish, cut about one and one-half inches thick","Water","Salt","One-half glass of vinegar","Parsley in branches","Two lemons"],"ingredients_norm":["fresh codfish","water","salt","vinegar","parsley in branch","lemon"],"steps":["Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water.","Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour.","Then place on a folded napkin, with parsley in branches, and two lemons cut in two.","Serve sauce Flamande separate."],"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:w90:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e6adbf30324bef7250607b7b44b44b8e3ec9acef2cff5660b649c2c850f6d1f","created_at":"2026-08-02T16:46:27Z","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/boiled-codfish-flamande"}