{"id":5065,"slug":"sand-dabs-david","title":"Sand dabs, David","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four sand dabs","salt and pepper","flour","butter","chopped parsley","juice of one lemon","two ounces of fresh butter","one-half cup of fresh bread crumbs"],"ingredients_norm":["sand dab","salt and pepper","flour","butter","parsley","juice of lemon","fresh butter","fresh bread crumb"],"steps":["Salt and pepper four sand dabs.","Roll in flour.","Fry in butter.","Place on platter.","Sprinkle with chopped parsley and the juice of one lemon.","Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow.","Pour over the fish."],"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:w51:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3615295f481a518386b209abfa23f8c89d6e9e4fabab52a371d11027aeaff419","created_at":"2026-08-02T16:41:07Z","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/sand-dabs-david"}