{"id":4822,"slug":"yarmouth-bloaters-in-oil","title":"Yarmouth bloaters in oil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four Yarmouth bloaters","juice of one lemon","one-half cup of olive oil","four bay leaves","two cloves","one spoonful of whole black peppers","lettuce leaves"],"ingredients_norm":["yarmouth bloater","juice of lemon","olive oil","bay leaf","clove","whole black pepper","lettuce leaf"],"steps":["Skin and split four Yarmouth bloaters, and remove the bones.","Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers.","Allow to stand for twenty-four hours.","Serve on lettuce leaves with a little of its juice."],"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:w37:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c1e14cf13e8cea5778bbcc5502113529dd4d3a55f7ef9b1ac8d2be56101688d4","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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/yarmouth-bloaters-in-oil"}