{"id":5327,"slug":"salt-codfish-biscayenne","title":"Salt codfish, Biscayenne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of salted codfish","cold water","two tablespoonfuls of olive oil","six shallots","six pieces of garlic","two raw potatoes","salt","two peeled and sliced tomatoes","half a cup of water"],"ingredients_norm":["salted codfish","cold water","olive oil","shallot","garlic","raw potato","salt","and sliced tomato","water"],"steps":["Soak two pounds of salted codfish in cold water over night.","Drain off the water.","Heat two tablespoonfuls of olive oil in a casserole.","Add six shallots chopped very fine, and allow them to become warmed through, but not colored.","Add six pieces of chopped garlic and half of the codfish.","On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt.","Lay two peeled and sliced tomatoes on top of the potatoes.","Add the remainder of the codfish, and half a cup of water.","Cover, and cook in the oven for an hour.","Fresh codfish may be used if desired, with the addition of a little more salt."],"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:w68:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6601c035d29edd2fcee1f1d025279110a0dda59dae31d2a699ea57fa27e1f54f","created_at":"2026-08-02T16:42:55Z","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/salt-codfish-biscayenne"}