{"id":6766,"slug":"broiled-salt-mackerel","title":"BROILED SALT MACKEREL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["salt mackerel","cold water","pepper","bits of butter","a sprinkling of parsley","a little lemon juice"],"ingredients_norm":["salt mackerel","cold water","pepper","bits of butter","sprinkling of parsley","little lemon juice"],"steps":["Freshen the fish by soaking it over night in cold water, with the skin uppermost.","Drain and wipe dry.","Remove the head and tail.","Place it upon a butter broiler.","Slowly broil to a light brown.","Place upon a hot dish.","Add pepper, bits of butter, a sprinkling of parsley and a little 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/12350","source_ref":"pg:12350:w14:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"43722ee9a025bb967956287309669a92080ba7c074accfe389bb691a203eb363","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/broiled-salt-mackerel"}