{"id":6779,"slug":"scalloped-fish-no-2","title":"SCALLOPED FISH, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cold cooked fish","bread crumbs","parsley","salt","butter","pepper","white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk","buttered bread crumbs"],"ingredients_norm":["cold cooked fish","bread crumb","parsley","salt","butter","pepper","white sauce using tablespoon of flour to tablespoons of butter and cup of milk","buttered bread crumb"],"steps":["Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat.","Cover with white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk.","Sprinkle top with buttered bread crumbs and bake."],"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/12350","source_ref":"pg:12350:w15:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a1e1eaae35b38e6f0e9ad070bb2131e52f3eeba5a878c20f3e8d0b072024cff3","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-no-2"}