{"id":7187,"slug":"fish-salad-for-twenty-people","title":"FISH SALAD FOR TWENTY PEOPLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four pounds of halibut","six hard-boiled eggs chopped","one pint bottle of pickles or chow-chow","celery cut fine (optional)","lettuce leaves","mayonnaise dressing (one pint)"],"ingredients_norm":["halibut","hard boiled egg","pickles or chow chow","celery cut fine","lettuce leaf","mayonnaise dressing"],"steps":["Boil four pounds of halibut, cool and shred fish.","Marinate the fish as directed.","When ready to serve add six hard-boiled eggs chopped, and one pint bottle of pickles or chow-chow.","The pickle may be omitted and celery cut fine be added.","When these are well mixed serve on lettuce leaves with mayonnaise dressing, of which one pint will be required."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"20","yield_text":"For twenty people","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w45:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fe02f59d97070c0612c59ffa30d5dd2ec470d0afba7857d2cf296ea10b188a72","created_at":"2026-08-02T16:58:36Z","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-salad-for-twenty-people"}