{"id":5741,"slug":"baked-oysters-gruyere","title":"Baked oysters, Gruyère.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen oysters on the half shell","salt and pepper","a very thin slice of Swiss cheese (for each oyster)","butter","quartered lemons"],"ingredients_norm":["oysters on the half shell","salt and pepper","thin slice of swiss cheese","butter","lemon"],"steps":["Season one dozen oysters on the half shell with salt and pepper.","Lay on each a very thin slice of Swiss cheese.","Put a small bit of butter on top.","Bake in a very hot oven for six minutes.","Serve in the shells, on a platter, garnished with quartered lemons."],"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:w94:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"475da926cbb8f51ad01d8cc4ecb13fc75aba76d1a94dd31fb163ec45d6361e4b","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/baked-oysters-gruyere"}