{"id":6287,"slug":"canape-riga","title":"Canapé Riga","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-half tuna fish (thon mariné)","one-half caviar","thin toast","butter","chopped eggs","quartered lemon","parsley"],"ingredients_norm":["tuna fish","caviar","thin toast","butter","egg","lemon","parsley"],"steps":["Mix one-half tuna fish (thon mariné) and one-half caviar mixed.","Spread on thin toast, buttered.","Decorate around the edges with chopped eggs, quartered lemon 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:w126:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"18e03e871245e4c9a196c3481c6e7ed55867a4177415e9d656c74582def152fa","created_at":"2026-08-02T16:50:21Z","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-riga"}