{"id":6031,"slug":"smoked-alaska-black-cod-in-cream","title":"Smoked Alaska black cod in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of smoked Alaska black cod","one pint of thick table cream","the yolks of two eggs","a little cream"],"ingredients_norm":["smoked alaska black cod","thick table cream","egg yolk","little cream"],"steps":["Remove the skin from two pounds of smoked Alaska black cod.","Cut in pieces two inches square, lay in a sauté pan.","Add one pint of thick table cream and boil for five minutes.","Then thicken with the yolks of two eggs mixed with a little cream.","Serve in a chafing dish."],"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:w113:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"c1a1c5561ec1cc59405b9916823b6a6df98580c57b1bf65aebff7f441c55acd0","created_at":"2026-08-02T16:48:19Z","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/smoked-alaska-black-cod-in-cream"}