{"id":6149,"slug":"finnan-haddie-in-cream-2","title":"Finnan haddie in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["finnan haddie","one cup of cream","one-half cup of cream sauce"],"ingredients_norm":["finnan haddie","cream","cream sauce"],"steps":["Remove the skin and bones and boil for one minute in plain water.","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:w119:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"affe5996d10ddcd96b4255a3b3781ed902565245180799f042bad686ee975ea7","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-2"}