{"id":4572,"slug":"broiled-alaska-candlefish","title":"Broiled Alaska candlefish.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Alaska candlefish","salt","pepper","lemon","parsley"],"ingredients_norm":["alaska candlefish","salt","pepper","lemon","parsley"],"steps":["As this fish is very oily it is better broiled.","Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches."],"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:w20:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9c0c5e7ccde9e0caf8cdeeb14656c1b8e004f6dedd24406ff23fa7629815e5c5","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-candlefish"}