{"id":4310,"slug":"fish-force-meat","title":"Fish force meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["quarter pound trimmings of fish","one yolk of egg","a tablespoonful of cream","salt","pepper"],"ingredients_norm":["trimmings of fish","egg yolk","cream","salt","pepper"],"steps":["Quarter pound trimmings of fish chopped fine, passed through sieve.","Add one yolk of egg and a tablespoonful of cream. Season with salt and pepper."],"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:w4:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"576b5a1a5b8ab226cf2d8f99fe8c057c5a877b6f69bd3cea5ef801d1348b694a","created_at":"2026-08-02T16:34:53Z","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-force-meat"}