{"id":6098,"slug":"canape-of-caviar","title":"Canapé of caviar","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Caviar","Thin toast","Chopped hard-boiled eggs","Chopped onion","Parsley in branches","One-fourth of a lemon","Leaf of lettuce"],"ingredients_norm":["caviar","thin toast","hard boiled egg","onion","parsley in branch","fourth of lemon","leaf of lettuce"],"steps":["Spread caviar, which has been kept on ice, on thin toast.","Sprinkle thick with chopped hard-boiled eggs all around.","Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon.","Serve on napkin."],"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:w117:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"61eb7ea761d72238e2d03c2df72eed907a938a9945d4756c85e2eaed00919814","created_at":"2026-08-02T16:49:05Z","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/canape-of-caviar"}