{"id":6291,"slug":"boiled-crabs","title":"Boiled crabs","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two live crabs","cold water","one glass of white wine vinegar","an onion","carrot","a bouquet garni","salt"],"ingredients_norm":["live crab","cold water","white wine vinegar","onion","carrot","bouquet garni","salt"],"steps":["Put two live crabs in a pot and cover with cold water.","Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt.","Boil for thirty-five minutes and let become cool without removing from the water.","Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from shell and serve as a salad; or prepare hot in many ways."],"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:w126:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"255342ddad31adf4e2867502efea904edecea8bb1316c0a23a4a25f611ebf3bb","created_at":"2026-08-02T16:50:21Z","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/boiled-crabs"}