{"id":4223,"slug":"salmon-chowder","title":"SALMON CHOWDER","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup cooked or canned fish","1 cup cooked potato, diced","1 cup peas","2 tablespoons fat","2 tablespoons flour","1-1/2 teaspoons salt","1/4 teaspoon paprika","2 cups milk","1 cup water from boiled potatoes","2 tablespoons chopped parsley","1 teaspoon onion juice"],"ingredients_norm":["cooked or canned fish","cooked potato","pea","fat","flour","salt","paprika","milk","water from boiled potato","parsley","onion juice"],"steps":["Melt fat, add dry ingredients and gradually the liquid.","When at boiling point, add parsley and serve."],"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:15464:247","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d926f9cba422f95343beacbba7ebc76a10cad9db9f64488f7614e65b6bcbada","created_at":"2026-08-02T16:14:59Z","updated_at":"2026-08-02T16:14:59Z","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/salmon-chowder"}