{"id":4728,"slug":"crab-meat-gourmet","title":"Crab meat, Gourmet.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A quarter of a pound of picked shrimps","One ounce of butter","One-half whiskey-glassful of dry sherry wine","The meat of one crab, prepared Monza"],"ingredients_norm":["picked shrimp","butter","whiskey glassful of dry sherry wine","meat of crab prepared monza"],"steps":["Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine.","Simmer for five minutes, then add the meat of one crab, prepared Monza."],"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:w31:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ce7ab54d353220716be9d85a322153da7e7bd928da846ed5c432d379fb5eb9be","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-gourmet"}