{"id":6196,"slug":"fried-smelts","title":"Fried smelts.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Smelts","Flour","Beaten eggs","Bread crumbs","Swimming fat","Fried parsley","Lemons","Sauce"],"ingredients_norm":["smelt","flour","egg","bread crumb","swimming fat","fried parsley","lemon","sauce"],"steps":["Season the smelts.","Roll in flour, then in beaten eggs, and finally in bread crumbs.","Fry in swimming fat.","Serve on napkin with fried parsley and lemons quartered.","Sauce 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:w121:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b6257376b59f0bdb89d882c0ad771025a88e3e1f0e119176b7aa06b4e2d54602","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/fried-smelts"}