{"id":6103,"slug":"boiled-codfish-or-any-white-fish","title":"Boiled codfish, or any white fish","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Fish (cod or any white fish)","Cold water","Cup of milk","Salt","Small boiled potatoes","Parsley in branches","Quartered lemons"],"ingredients_norm":["fish","cold water","milk","salt","boiled potato","parsley in branch","lemon"],"steps":["Put fish in cold water.","Add cup of milk to keep it white.","Salt and boil.","When done let stand for ten minutes.","Serve on napkins with small boiled potatoes, parsley in branches, and quartered lemons."],"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:w117:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"387811300148b8ae729d6aa7bbd82b01178adba959a9f0507fd67c67de9b4797","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-or-any-white-fish"}