{"id":6564,"slug":"crab-meat-monza","title":"Crab meat, Monza","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of fresh mushrooms","two ounces of butter","the meat of one crab cooked in cream","one gill of dry sherry wine"],"ingredients_norm":["fresh mushroom","butter","meat of crab cooked in cream","dry sherry wine"],"steps":["Wash carefully one pound of fresh mushrooms.","Cut each one in four.","Put in sauté pan with two ounces of butter and simmer for thirty minutes.","When the mushrooms are soft add the meat of one crab cooked in cream.","Before serving add one gill of dry sherry wine."],"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:w141:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cd8a55ee41fe77b9df3839b2be6f047f0dd07e17cf5f18eee77c1f702ab8c02d","created_at":"2026-08-02T16:52:24Z","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-monza"}