{"id":5335,"slug":"kingfish-ubsala","title":"Kingfish, Ubsala","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 cleaned kingfish","Salt and pepper","1/2 glass of white wine","1/2 cup of fish stock, bouillon or water","1 pint of white wine sauce","Fleurons"],"ingredients_norm":["cleaned kingfish","salt and pepper","white wine","fish stock bouillon or water","white wine sauce","fleuron"],"steps":["Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven.","Place the fish on a platter.","Add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce.","Strain over the fish.","Garnish with fleurons."],"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:w69:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8d97e45df46c0ada0d9f1f50bdee3815b285035b134dc4d4d2000dd4c034618a","created_at":"2026-08-02T16:42:55Z","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-ubsala"}