{"id":6390,"slug":"endive-salad","title":"Endive salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Endive","salt","pepper","one-fourth tarragon vinegar","three-fourths olive oil","chopped chervil"],"ingredients_norm":["endive","salt","pepper","fourth tarragon vinegar","fourths olive oil","chervil"],"steps":["Cut in two lengthwise and lay on platter or individual plates.","Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil.","Sprinkle with chopped chervil."],"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:w132:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2a921b0d35a43a148462102c60bfc9db0b7012864c439f04f647279e87350158","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/endive-salad"}