{"id":6145,"slug":"finnan-haddie-in-cream","title":"Finnan haddie in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["finnan haddie","plain water","one cup of cream","one-half cup of cream sauce"],"ingredients_norm":["finnan haddie","plain water","cream","cream sauce"],"steps":["Remove the skin and bones and boil for one minute in plain water.","Then separate the fish in small pieces, add one cup of cream and one-half cup of cream sauce, and boil for ten minutes.","Serve in chafing dish."],"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:w118:27","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"695942b864a08b2e74bbd2fec4f91f9738645fd37f358f148e990a3c4f79b878","created_at":"2026-08-02T16:49:05Z","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/finnan-haddie-in-cream"}