{"id":5794,"slug":"egg-salad","title":"Egg salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen eggs","lettuce leaves","salt","fresh-ground blackpepper","two spoonfuls of vinegar","three spoonfuls of olive oil","some chopped chervil and parsley"],"ingredients_norm":["egg","lettuce leaf","salt","fresh ground blackpepper","vinegar","olive oil","chervil and parsley"],"steps":["Boil one dozen eggs eight minutes.","Remove the shells, and cut the eggs in half.","Place on a platter on lettuce leaves.","Season with salt and fresh-ground blackpepper.","Sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley."],"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:w98:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"214c870b1b5d62f787e2a8c581c2c8af7539c498a19d3a7c385c3e62c10b7bf9","created_at":"2026-08-02T16:46:28Z","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-salad"}