{"id":5801,"slug":"deviled-ham","title":"Deviled ham.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled or raw ham","French and English mustard mixed","fresh bread crumbs","sauce diable, tomato sauce, or sauce Colbert","watercress","quartered lemons"],"ingredients_norm":["boiled or raw ham","french and english mustard mixed","fresh bread crumb","sauce diable tomato sauce or sauce colbert","watercress","lemon"],"steps":["Slice some boiled or raw ham.","Spread with French and English mustard mixed.","Roll in fresh bread crumbs.","Broil.","Place on platter.","Serve with sauce diable, tomato sauce, or sauce Colbert.","Garnish the platter with watercress and quartered lemons."],"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:w98:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b57f8e4839fa445ed779aabdb0da36f9e8761c72dce14a0eecfd1fec1b317d11","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/deviled-ham"}