{"id":4787,"slug":"canape-romanoff","title":"Canapé Romanoff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a boxful of smoked Norwegian sardines","three ounces of hot butter","four spoonfuls of cream","toast cut in fancy shapes","ripe and green olives"],"ingredients_norm":["boxful of smoked norwegian sardine","hot butter","cream","toast cut in fancy shape","ripe and green olive"],"steps":["Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve.","Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes.","Garnish with ripe and green olives.","Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner."],"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:w35:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6611b0948064c57231e20ab24a729ca7e8264f6c727e3c1eaddda849b1568558","created_at":"2026-08-02T16:40:36Z","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-romanoff"}