{"id":6128,"slug":"canape-hambourgeoise","title":"Canapé Hambourgeoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["toast","one sliced gherkin","a slice of smoked salmon","a little anchovy sauce","chopped boiled egg","parsley","lemon"],"ingredients_norm":["toast","gherkin","smoked salmon","little anchovy sauce","boiled egg","parsley","lemon"],"steps":["Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center.","Garnish around edge with chopped boiled egg, parsley and lemon."],"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:w118:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f6bc81bdf9be6e7c30eb3a75259e8eb1856154b5dddad7adf2e1ab08de9d39d2","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/canape-hambourgeoise"}