{"id":4206,"slug":"scalloped-fish","title":"SCALLOPED FISH","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups crumbs","2 cups fish","2 tablespoons chopped parsley","1/4 cup fat","1/4 cup flour","1/8 teaspoon pepper","2 teaspoons onion juice","1-1/2 cups milk","1 teaspoon salt","2 tablespoons fat"],"ingredients_norm":["crumb","fish","parsley","fat","flour","pepper","onion juice","milk","salt"],"steps":["Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce.","Add onion juice, lemon juice, parsley and fish.","Mix with crumbs 2 tablespoons fat.","Place crumbs on top.","Bake in greased pan 25 minutes."],"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:15464:230","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5df39114220ce3be6485af73899f48d2c7260fbac156bd9fb0f015799d210cec","created_at":"2026-08-02T16:14:28Z","updated_at":"2026-08-02T16:14:28Z","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/scalloped-fish"}