{"id":6727,"slug":"sweet-and-sour-fish","title":"SWEET AND SOUR FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fish","strong salt water","three parts of water","one of vinegar","sliced onions","raisins","brown sugar to taste","a piece of rye bread from which the crust has been removed","molasses","sliced lemon","chopped parsley"],"ingredients_norm":["fish","strong salt water","parts of water","vinegar","onion","raisin","brown sugar","rye bread from which the crust has been removed","molasses","lemon","parsley"],"steps":["Place the fish in strong salt water for one hour before cooking.","Take three parts of water and one of vinegar, put in saucepan with some sliced onions and some raisins, and let boil until tender.","Add brown sugar to taste, a piece of rye bread from which the crust has been removed, and some molasses.","Boil the sauce, then place the fish in and let all cook twenty minutes.","When done, arrange on platter with sliced lemon and chopped parsley."],"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:w11:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c30be45bd287f692a9222f651f53163ad5da905129dde673347ee5360df006e1","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/sweet-and-sour-fish"}