{"id":3781,"slug":"stuffing-for-fish","title":"STUFFING FOR FISH","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup cracker crumbs.","2 teaspoons finely chopped parsley.","1 tablespoon finely chopped pickles.","1 teaspoon salt.","1 teaspoon grated onion.","3 tablespoons butter.","1/4 to 1/2 cup boiling water."],"ingredients_norm":["cracker crumb","parsley","pickle","salt","onion","butter","to cup boiling water"],"steps":["Melt butter in hot water; add remaining ingredients in the order given.","Mix lightly with a fork."],"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/31534","source_ref":"pg:31534:30","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"863dc3cfe1bea1d082f04920792a774df6884390793d0bb5c8e37d8ae3ec066d","created_at":"2026-08-02T15:43:42Z","updated_at":"2026-08-02T15:43:42Z","notice":"Historical recipe (1913), 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/stuffing-for-fish"}