{"id":6472,"slug":"boiled-codfish-sauce-horose","title":"Boiled codfish, sauce Horose","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["codfish","small boiled potatoes","quartered lemons","parsley"],"ingredients_norm":["codfish","boiled potato","lemon","parsley"],"steps":["Boil the codfish.","Place on napkin.","Garnish with small boiled potatoes, quartered lemons and parsley."],"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:w136:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2aad165f7a694e9d958e55233ce0b0e76f194d7dde87e6ad7148a2fc56f8b4e4","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-sauce-horose"}