{"id":4850,"slug":"fish-chowder-2","title":"Fish chowder","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 pound white fish (bass, codfish, or sole)","Bones of the fish","3 quarts water","1 bouquet garni","2 tablespoonfuls salt","2 pounds potatoes","1 pint boiling-hot cream","Salt and white pepper to taste","Chopped parsley","Broken crackers"],"ingredients_norm":["white fish","bones of the fish","water","bouquet garni","salt","potato","boiling hot cream","salt and white pepper","parsley","broken cracker"],"steps":["Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones.","Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt.","Boil for thirty minutes, and strain.","Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft.","Then add the fish and boil for five minutes.","Then add one pint of boiling-hot cream, and season well with salt and white pepper.","Before serving add a little chopped parsley.","Serve broken crackers separate."],"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:w39:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d41fc4c30bf91d340aa16058c8831637f1806526e9b7112af4e25d530828e9ba","created_at":"2026-08-02T16:40:36Z","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-chowder-2"}