{"id":6161,"slug":"lake-trout-boiled","title":"Lake trout, boiled.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lake trout","three quarts of water","an onion","carrot","bay leaf","clove","some whole black pepper","salt","parsley","one glass of vinegar","lemon","small round boiled potatoes"],"ingredients_norm":["lake trout","water","onion","carrot","bay leaf","clove","whole black pepper","salt","parsley","vinegar","lemon","round boiled potato"],"steps":["In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar.","Pour over fish and boil slowly for fifteen minutes.","Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes."],"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:w119:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"05200a77e86e8af855819b71480858511e00e38a9c43849c2c32638139a845e9","created_at":"2026-08-02T16:49:05Z","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/lake-trout-boiled"}