{"id":4060,"slug":"fish-shortcake","title":"FISH SHORTCAKE","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups cooked meat or fish","1 cup gravy or water","1 teaspoon salt","1/8 teaspoon cayenne","1 teaspoon onion juice","2 cups rye flour","1 teaspoon of salt","1/8 teaspoon cayenne","4 teaspoons baking powder","4 tablespoons fat","1 cup gravy, water or milk"],"ingredients_norm":["cooked meat or fish","gravy or water","salt","cayenne","onion juice","rye flour","baking powder","fat","gravy water or milk"],"steps":["Place meat or fish and seasonings in greased dish.","Make shortcake by sifting dry ingredients, cut in fat, and add liquid.","Place on top of meat or fish mixture.","Bake 30 minutes."],"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/15464","source_ref":"pg:15464:67","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"fad6cc1fc2309fcb4424c82eee17cc90beb67eaf43fad854a4790d5359199a87","created_at":"2026-08-02T16:09:42Z","updated_at":"2026-08-02T16:09:42Z","notice":"Historical recipe (1918), 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-shortcake"}