{"id":6774,"slug":"swiss-creamed-fish","title":"SWISS CREAMED FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one teaspoon of flour","one cup of cold water","one cup of boiling milk","the meat of any cold fish, picked free from skin and bones","salt","pepper","one tablespoon of butter","one well-beaten egg (optional)","a pinch of cayenne or a saltspoon of paprika (optional)"],"ingredients_norm":["flour","cold water","boiling milk","meat of any cold fish picked free from skin and bone","salt","pepper","butter","egg","cayenne or saltspoon of paprika"],"steps":["Mix smoothly in one cup of cold water a teaspoon of flour.","Stir it into one cup of boiling milk and when thick and smooth add the meat of any cold fish, picked free from skin and bones.","Season with salt, pepper and a tablespoon of butter.","If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire.","Serve hot.","A pinch of cayenne or a saltspoon of paprika is relished by many."],"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:w14:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"34e2a548cddcc95c6ff6cf3fa2e4cfffadf3654284e90f0f145714b8bb839259","created_at":"2026-08-02T16:54:29Z","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/swiss-creamed-fish"}