{"id":4745,"slug":"crab-cocktail-victor","title":"Crab cocktail, Victor","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a boiled crab","three-quarters of a cup of tomato ketchup","a teaspoonful of Worcestershire sauce","two tablespoonfuls of tarragon vinegar","a good pinch of freshly-ground pepper"],"ingredients_norm":["boiled crab","quarters of cup of tomato ketchup","worcestershire sauce","tarragon vinegar","ground pepper"],"steps":["Place a boiled crab on ice and chill thoroughly, then remove the meat, taking care not to break the pieces more than necessary.","Make a sauce with three-quarters of a cup of tomato ketchup, a teaspoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar, and a good pinch of freshly-ground pepper.","Mix with the crab meat, fill the cocktail glasses, place them in cracked ice, 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:w32:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6e4889977978963de7415bf9b2a5443e081bef6d61af592ed457872bc1002d6","created_at":"2026-08-02T16:39:51Z","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/crab-cocktail-victor"}