{"id":4727,"slug":"crab-meat-au-gratin","title":"Crab meat au gratin.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["The meat of one crab","A cup of cream sauce","A little paprika, or Cayenne","White pepper (if paprika or Cayenne is too strong)","Grated Parmesan cheese"],"ingredients_norm":["meat of crab","cream sauce","little paprika or cayenne","white pepper","parmesan cheese"],"steps":["Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne; or if this is too strong use white pepper.","Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese.","Bake in an oven until the top is an even brown."],"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:w31:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b354485cf28246f0e246af860a752b1ff5e9049d078a805678f1567bcd229914","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-au-gratin"}