{"id":6767,"slug":"boiled-salt-mackerel-2","title":"BOILED SALT MACKEREL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["salt mackerel","cold water","hot melted butter","hot potatoes"],"ingredients_norm":["salt mackerel","cold water","hot melted butter","hot potato"],"steps":["Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out; change the water often, and less time is required.","Drain.","Place mackerel in shallow kettle.","Pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone.","Remove to platter.","Pour hot, melted butter over.","Serve with hot potatoes.","They may also be boiled and served with a White Sauce."],"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/12350","source_ref":"pg:12350:w14:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"714389af75fb25b40e233cd3f8860f4bc00e9aeabf61a385c172541800602722","created_at":"2026-08-02T16:54:29Z","updated_at":"2026-08-02T16:54:29Z","notice":"Historical recipe, 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-salt-mackerel-2"}