{"id":5532,"slug":"kingfish-argentine","title":"Kingfish, Argentine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two kingfish","salt and pepper","a glass of white wine","Créole sauce"],"ingredients_norm":["kingfish","salt and pepper","white wine","creole sauce"],"steps":["Put two kingfish on a buttered platter or pan.","Season with salt and pepper, add a glass of white wine, put in oven and bake.","Cover with Créole sauce and serve."],"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:w82:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"950a5e1e6acbbe62d477f8c0d459ae2a2591ddc2b519fdbbf7f18c36e601c4a8","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T17:11:32Z","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/kingfish-argentine"}