{"id":4767,"slug":"indian-canape","title":"Indian Canapé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Hard-boiled eggs (one per person)","Sweet butter (quarter of a pound for six eggs)","Curry (half a teaspoonful for six eggs)","Cream (a tablespoonful)","Toast","Chopped chutney"],"ingredients_norm":["hard boiled egg","sweet butter","curry","cream","toast","chutney"],"steps":["Use one hard-boiled egg for each person to be served, and force through a sieve.","For six eggs add a quarter of a pound of sweet butter, a half teaspoonful of curry, and beat into a smooth paste.","Toward the last add a tablespoonful of cream.","Spread over toast, and place a little chopped chutney on top of each."],"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:w33:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3d61200ce26245582025f9cf0d99567ec57300763f6db878568c0ffd0b2f4d6b","created_at":"2026-08-02T16:40:36Z","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/indian-canape"}