{"id":4505,"slug":"chicken-hash-on-toast","title":"Chicken hash on toast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the breast of a boiled fowl","one cup of cream sauce","one gill of thick cream","salt","pepper","dry toast"],"ingredients_norm":["breast of boiled fowl","cream sauce","thick cream","salt","pepper","dry toast"],"steps":["Cut the breast of a boiled fowl in small squares.","Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together.","Serve on a platter on dry toast."],"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:w16:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e7dfd04953146dc2c8144bbbb56d325714f0a66d3ed6ef7f670ba10b3f76597","created_at":"2026-08-02T16:37:02Z","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/chicken-hash-on-toast"}