{"id":6244,"slug":"canape-regalia","title":"Canapé Regalia","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 small can of Regalia (fish paste)","2 ounces of butter","Fresh toast","Chopped eggs","Lemon (in quarters)","Parsley in branches"],"ingredients_norm":["regalia","butter","fresh toast","egg","lemon","parsley in branch"],"steps":["To one small can add two ounces of butter, mix well.","Spread on fresh toast.","Garnish with chopped eggs.","Serve on napkin with lemon in quarters 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:w123:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"983c0f8278d966065649dc41951dc54d28ec4a40d0f0a699f8c048c4e0615638","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-regalia"}