{"id":5204,"slug":"salted-salmon-belly-melted-butter","title":"Salted salmon belly, melted butter","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a salted salmon belly","cold water","fresh cold water","parsley in branches","quartered lemons","melted butter"],"ingredients_norm":["salted salmon belly","cold water","fresh cold water","parsley in branch","lemon","butter"],"steps":["Soak a salted salmon belly in cold water over night.","Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes.","Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons.","Serve melted butter separate."],"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:w60:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6e588d2a60fe7a8096677a3d29eefe208e595eaa2c0783920fb2a40a54e0bdfc","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/salted-salmon-belly-melted-butter"}