{"id":4731,"slug":"crab-meat-a-la-louise","title":"Crab meat, à la Louise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Crab meat","White hearts of firm heads of lettuce","Canned Spanish pimentos, using the brilliant red variety, which is sweet","French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper"],"ingredients_norm":["crab meat","white hearts of firm heads of lettuce","canned spanish pimentos using the brilliant red variety which is sweet","french dressing made with tarragon vinegar well seasoned with freshly ground black pepper"],"steps":["Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish.","Use small fancy fish plates, or salad plates.","Lay on each plate some slices of the white hearts of firm heads of lettuce.","Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet.","On top of this place the crab meat, taking care not to break it too small.","Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"allow one crab to three or four people, according to the size of the fish.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w31:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"86c1f0139f87874a0cfa9f1e6aae84e0a1828c6aa8665cf14b488196d95185a9","created_at":"2026-08-02T16:38:32Z","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-meat-a-la-louise"}