{"id":4986,"slug":"pickled-salmon-st-francis","title":"Pickled salmon, St. Francis.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of raw salmon","a can of sliced cèpes","a cupful of sliced sour pickles","one-half cup of sliced green olives","a glass of white wine","a pint of tomato ketchup","one spoonful of salt","one tablespoonful of paprika","four peeled tomatoes"],"ingredients_norm":["raw salmon","cepe","cupful of sliced sour pickle","green olive","white wine","tomato ketchup","salt","paprika","tomato"],"steps":["Cut in small pieces two pounds of raw salmon and put in sauté pan.","Add a can of sliced cèpes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces.","Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour.","Then put in earthen jar and place in ice box.","Serve cold."],"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:w46:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b45f9de2cbbb871f4a9c20c469dd5f47f41864ccfe1931cacb4fec33ce5d5ad0","created_at":"2026-08-02T16:40:36Z","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/pickled-salmon-st-francis"}