{"id":6345,"slug":"whitebait-on-graham-bread","title":"Whitebait on Graham bread","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whitebait","salt","pepper","milk","flour","swimming lard","Graham bread and butter sandwiches","fried parsley","quartered lemon","sauce Tartar"],"ingredients_norm":["whitebait","salt","pepper","milk","flour","swimming lard","graham bread and butter sandwich","fried parsley","lemon","sauce tartar"],"steps":["Wash the whitebait and dry.","Then put in bowl, season with salt and pepper, and cover with milk.","Remove and roll in flour, using a colander to allow the flour to sift through.","Fry in swimming lard, which is ready in advance, and very hot.","Serve on napkin.","Garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce."],"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:w129:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"344f6b077434bc236551f7843fd696507ebee9993f10d5836e3a12e58b2fb046","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/whitebait-on-graham-bread"}