{"id":5187,"slug":"crab-legs-stock","title":"Crab legs, Stock","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two leaves of lettuce on each dinner plate","a head of lettuce","one slice of peeled tomatoes","four legs of crab, or some crab meat","two fillets of anchovies","one spoonful of vinegar","one of tomato ketchup","one of Chili sauce","two of olive oil","one-half teaspoonful of Worcestershire sauce","one teaspoonful of salt","a little paprika","some chopped chives"],"ingredients_norm":["leaves of lettuce on each dinner plate","lettuce","tomato","legs of crab or some crab meat","anchovy","vinegar","tomato ketchup","chili sauce","olive oil","worcestershire sauce","salt","little paprika","chive"],"steps":["For four persons, put two leaves of lettuce on each dinner plate.","Slice fine a head of lettuce and put on top of the lettuce leaves.","Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab.","Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates.","Serve very cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"4 persons","yield_text":"For four persons","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w59:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"19b14e6ceb6a9817014d92971eb59bb14404ca7b248b0823431f638dca9819f2","created_at":"2026-08-02T16:42:54Z","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-legs-stock"}