{"id":4450,"slug":"antipasto","title":"Antipasto","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tunny fish, sardines, pickles, capers, etc., preserved in oil","quartered lemons","parsley"],"ingredients_norm":["tunny fish sardines pickles capers etc. preserved in oil","lemon","parsley"],"steps":["Serve on a napkin, in the can, with quartered lemons and parsley around the sides."],"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:w13:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"708da2a0120df3c0bf5411d14e144e3129fdc05e7d123a716d9634cfe14f9ee9","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/antipasto"}