{"id":6550,"slug":"egg-dressing-for-salads","title":"Egg dressing, for salads","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two hard-boiled eggs","one-half teaspoonful of French mustard","one pinch of salt","some fresh-ground pepper","a little chopped parsley","a little chervil","two spoonsful of vinegar","four of olive oil"],"ingredients_norm":["hard boiled egg","french mustard","salt","fresh ground pepper","little chopped parsley","little chervil","spoonsful of vinegar","olive oil"],"steps":["Chop two hard-boiled eggs and put in salad bowl.","Add one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil.","Add two spoonsful of vinegar and four of olive oil.","Mix well."],"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:w141:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"34b5effee7e70ed775bbc08911f20a2804b082e6439239ea9f1f9738a186323c","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/egg-dressing-for-salads"}