{"id":4184,"slug":"molded-meat-or-fish-loaf","title":"MOLDED MEAT OR FISH LOAF","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 tablespoons gelatine","2 tablespoons cold water","1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved","1 cup left-over meat or fish chopped fine","1 cup chopped celery or cooked vegetable","1 teaspoon salt","1/8 teaspoon cayenne"],"ingredients_norm":["gelatine","cold water","boiling gravy tomato juice or cup boiling water into which bouillon cube has been dissolved","left over meat or fish chopped fine","celery or cooked vegetable","salt","cayenne"],"steps":["Soften gelatine in cold water.","Add other ingredients.","Stir until gelatine is dissolved.","Pour into mold dipped into cold water.","Chill.","Stir once or twice while hardening so meat does not settle to the bottom.","Serve with salad dressing."],"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/15464","source_ref":"pg:15464:202","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7cb558f4ad4302758428f65a6ca26aa740cf990738fec1fc014edfe704784cd7","created_at":"2026-08-02T16:13:58Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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/molded-meat-or-fish-loaf"}