{"id":5834,"slug":"boiled-salmon-badu-cah","title":"Boiled salmon, Badu-Cah","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two slices of salmon about one inch thick","cold water","half of a sliced onion","half of a carrot","one bouquet garni","one-half spoonful of salt","one wineglassful of vinegar","two lemons","parsley in branches","lobster sauce","two spoonfuls of capers"],"ingredients_norm":["salmon about inch thick","cold water","onion","carrot","bouquet garni","salt","wineglassful of vinegar","lemon","parsley in branch","lobster sauce","caper"],"steps":["Cut two slices of salmon about one inch thick.","Put in pot in cold water.","Add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one wineglassful of vinegar.","Boil slowly for twenty minutes.","Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches.","Serve separate, lobster sauce to which has been added two spoonfuls of capers."],"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:w100:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"008b504dd7b3af035062b080768d7cf7f128033383b57373bb992684ca670c8a","created_at":"2026-08-02T16:46:31Z","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-salmon-badu-cah"}