{"id":5590,"slug":"kippered-alaska-cod-in-cream","title":"Kippered Alaska cod in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Kippered Alaska black cod","thick cream","water","some cream sauce","a small piece of butter","salt","pepper"],"ingredients_norm":["kippered alaska black cod","thick cream","water","cream sauce","butter","salt","pepper"],"steps":["Remove the skin, place in a sauce pan and cover with thick cream.","Bring slowly to a boil, and let stand for about ten minutes at boiling point.","Another method of cooking is to put the fish in a sauté pan, cover with water, and bring to a boil.","Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes."],"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:w86:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a7758c33438bf64660a1609b1d270c6a59bf2050e804b18ec9b5b850ae7b7d15","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/kippered-alaska-cod-in-cream"}