{"id":3835,"slug":"stuffing-for-fish-2","title":"STUFFING FOR FISH","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup cracker crumbs.","1 cup stale bread crumbs.","5 tablespoons butter.","1/2 teaspoon salt.","1/8 teaspoon pepper.","1/2 cup hot water.","Onion juice."],"ingredients_norm":["cracker crumb","stale bread crumb","butter","salt","pepper","hot water","onion juice"],"steps":["Mix crumbs, add seasoning.","Melt butter and hot water, add to crumbs.","Toss lightly with a fork and add onion juice to taste."],"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:31534:87","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"29014653f37cd2118a0f1f47dd671ff88ddffbba7d6c2471a6ca6542d98e0ea8","created_at":"2026-08-02T15:45:09Z","updated_at":"2026-08-02T15:45:09Z","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-2"}