{"id":5483,"slug":"fish-broth","title":"Fish broth","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the bones of any kind of fish","water","a bouquet garni","one onion","one carrot","a cupful of white wine"],"ingredients_norm":["bones of any kind of fish","water","bouquet garni","onion","carrot","cupful of white wine"],"steps":["Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired.","Cook for thirty minutes, and strain.","The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes."],"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:w79:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e2b184bd223e1923d20052b534fbb6fe5b94fa19e98f071b51c7a6ef80ec969c","created_at":"2026-08-02T16:44:05Z","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/fish-broth"}