{"id":6493,"slug":"picked-up-codfish-in-cream","title":"Picked-up codfish in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of codfish","two fresh-boiled potatoes","two cups of cream sauce","salt","a little Cayenne pepper"],"ingredients_norm":["codfish","fresh boiled potato","cream sauce","salt","little cayenne pepper"],"steps":["Soak one pound of codfish in cold water over night.","Cut two fresh-boiled potatoes in small squares.","Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces.","Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten 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:w137:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f1ac565662a30fc76695772528d286b19f2973e7ad1b8e907720a37163a1ab63","created_at":"2026-08-02T16:52:07Z","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/picked-up-codfish-in-cream"}