{"id":4437,"slug":"broiled-alaska-black-cod","title":"Broiled Alaska black cod","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Alaska black cod","salt","pepper","maître d'hôtel sauce made with plenty of lemon juice"],"ingredients_norm":["alaska black cod","salt","pepper","maitre d'hotel sauce made with plenty of lemon juice"],"steps":["Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish.","Season well, and serve with maître d'hôtel sauce made with plenty of lemon juice."],"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:w12:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a2fced7aa6fc53cab23d9d07657bf28e6caa82d8a9d81f66146227720ea64496","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/broiled-alaska-black-cod"}