{"id":6672,"slug":"fish-chowder-3","title":"FISH CHOWDER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half pounds of codfish or haddock","six large tomatoes","six large potatoes","two large onions","salt","pepper","three pints of water","one-half pint of cream","one-fourth cup of butter","paprika"],"ingredients_norm":["and half pounds of codfish or haddock","tomato","potato","onion","salt","pepper","water","cream","fourth cup of butter","paprika"],"steps":["Skin and bone one and one-half pounds of codfish or haddock.","Cut six large tomatoes, six large potatoes, two large onions in small pieces.","Add salt, pepper, three pints of water and cook one hour.","Add one-half pint of cream, one-fourth cup of butter, and paprika.","Cook five minutes and serve.","For Mock Fish Chowder: Omit fish and use same ingredients, sprinkle with chopped parsley and serve."],"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:w7:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"76a1179e496c3004cf97f2a671c77563a60131ff197c9eb6615c6ff2defb6a50","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","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/fish-chowder-3"}