{"id":4628,"slug":"fried-tomcods-2","title":"Fried tomcods","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight tomcods","milk","flour","swimming fat","fried parsley","quartered lemons","Tartar sauce"],"ingredients_norm":["tomcod","milk","flour","swimming fat","fried parsley","lemon","tartar sauce"],"steps":["Clean eight tomcods, wash well, and dry with a towel.","Roll in milk, then in flour.","Fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot.","Serve on a napkin with fried parsley, quartered lemons, and Tartar 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:w24:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9723b9c8b7aa9dd6773d1ef063b330bbe7df4cdfedd6d4998bdf6d87d3d2ddb1","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-tomcods-2"}