{"id":7188,"slug":"mayonnaise-of-flounder","title":"MAYONNAISE OF FLOUNDER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["some fillets of flounder","a little salt","lemon juice","some chopped lettuce","mayonnaise sauce","slices of tomatoes","hard-boiled eggs"],"ingredients_norm":["flounder","little salt","lemon juice","lettuce","mayonnaise sauce","tomato","hard boiled egg"],"steps":["Put some fillets of flounder into boiling water with a little salt and lemon juice, and cook until tender, then drain thoroughly.","When cold, put them in the center of some chopped lettuce, cover with mayonnaise sauce and garnish with slices of tomatoes and hard-boiled eggs."],"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:w45:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"75a54bad410cd3890619ed9f4db110a81e2effa9944e34f383e4beadc077eb0b","created_at":"2026-08-02T16:58:36Z","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/mayonnaise-of-flounder"}