{"id":6267,"slug":"caviar","title":"Caviar.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["caviar","ice","lettuce leaf","fine chopped onion","a quarter of a lemon","thin dry toast","sweet butter"],"ingredients_norm":["caviar","ice","lettuce leaf","fine chopped onion","lemon","thin dry toast","sweet butter"],"steps":["Leave the caviar three hours on ice.","Serve in a glass dish.","For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon.","Thin dry toast and sweet butter separate."],"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:w125:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1460a078f25826f6bdf8c88d0ec5e1bd16385b3ded28e3f5e827df20961fa6f1","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/caviar"}