{"id":5601,"slug":"cold-fonds-d-artichauts-du-barry","title":"Cold fonds d'artichauts, Du Barry.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four fresh artichoke bottoms","salt water","juice of a lemon","a head of cauliflower","a well-seasoned thick mayonnaise sauce","a leaf of lettuce"],"ingredients_norm":["fresh artichoke bottom","salt water","juice of lemon","cauliflower","seasoned thick mayonnaise sauce","leaf of lettuce"],"steps":["Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon.","Also boil a head of cauliflower.","When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce.","Place each artichoke on a leaf of lettuce, and serve."],"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:w86:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e237ae71c9a601a02fe16deb86c3621e450b0af9de978f1573a437bc82e711b9","created_at":"2026-08-02T16:46:27Z","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/cold-fonds-d-artichauts-du-barry"}