{"id":6047,"slug":"canape-p-p-i-e","title":"Canapé P. P. I. E.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["buttered toast","fresh caviar","anchovies","quartered lemons","parsley in branches"],"ingredients_norm":["buttered toast","fresh caviar","anchovy","lemon","parsley in branch"],"steps":["Make some pieces of buttered toast.","Put fresh caviar in the center and anchovies around the edge.","Serve on napkins with quartered lemons and parsley in branches."],"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:w114:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d33e7139cc90bd6eab68f1cc1c16a0f8b8da627641d63f90c7f782f0b6018431","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-p-p-i-e"}