{"id":6725,"slug":"lemon-fish","title":"LEMON FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three tablespoons of vinegar","one sliced onion","six whole peppers","salt","one piece of stick cinnamon","a little water","sliced fish","the well-beaten yolks of two eggs","juice of two lemons","sugar to taste","twelve grated almonds","finely chopped parsley","sliced lemons"],"ingredients_norm":["vinegar","onion","whole pepper","salt","cinnamon","little water","fish","egg yolk","juice of lemon","sugar","almond","parsley","lemon"],"steps":["Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sliced fish.","When fish has boiled twenty minutes remove and arrange on platter.","Strain the gravy and add the well-beaten yolks of two eggs, juice of two lemons, sugar to taste and twelve grated almonds.","Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top and garnish with sliced lemons.","Bluefish, mackerel, shad, salmon and porgies may be cooked with this sauce."],"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/12350","source_ref":"pg:12350:w11:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1e69e7b6fb0f0364515fc992f574f2752ed3b1ef40fc50c89aec6a0226d88c47","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/lemon-fish"}