{"id":4602,"slug":"canape-of-chicken","title":"Canapé of chicken","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the breast of a boiled fowl","salt","pepper","two ounces of sweet butter","fresh toast"],"ingredients_norm":["breast of boiled fowl","salt","pepper","sweet butter","fresh toast"],"steps":["Take the breast of a boiled fowl and chop very fine.","Season with salt and pepper.","Mix well with two ounces of sweet butter.","Spread on fresh toast."],"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:w22:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"bc03ea9339ded906c706c0c09d58b410676580cfc40d32b72fe882a33149dca1","created_at":"2026-08-02T16:37:21Z","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/canape-of-chicken"}