{"id":4739,"slug":"salt-codfish-nova-scotia","title":"Salt codfish, Nova Scotia.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two pounds of salt codfish","Cold water (for soaking)","One pint of water (for boiling)","One pint of Créole sauce","Fresh-boiled rice (for serving)"],"ingredients_norm":["salt codfish","cold water","water","creole sauce","fresh boiled rice"],"steps":["Soak two pounds of salt codfish in cold water for six hours.","Put in casserole in one pint of water, boil for ten minutes, drain.","Add one pint of Créole sauce, boil slowly for five minutes.","Serve hot with fresh-boiled rice."],"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:w31:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8b613bb13dd4c1fc1af33265d9677befc84c6e8508832054798038b5c047f359","created_at":"2026-08-02T16:38:32Z","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-nova-scotia"}