{"id":4681,"slug":"fried-whitebait","title":"Fried whitebait.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whitebait","milk","flour","swimming lard","salt","fried parsley","quartered lemons","brown bread and butter sandwiches","sauce Tartar or rémoulade"],"ingredients_norm":["whitebait","milk","flour","swimming lard","salt","fried parsley","lemon","brown bread and butter sandwich","sauce tartar or remoulade"],"steps":["Wash the whitebait well and dry on a towel or napkin.","Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp.","Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons.","Serve brown bread and butter sandwiches and sauce Tartar or rémoulade."],"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:w27:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"31725b816ca2351dac30eb03394a13a8c6a474b570d96e6fdbe8279912d5da43","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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-whitebait"}