{"id":4329,"slug":"italian-salad","title":"Italian salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["carrots","turnips","string beans","roast beef cut in small squares","boiled peas","salt","pepper","tarragon vinegar","olive oil","beets","flageolet beans"],"ingredients_norm":["carrot","turnip","string bean","roast beef cut in small square","boiled pea","salt","pepper","tarragon vinegar","olive oil","beet","flageolet bean"],"steps":["Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas.","Season with salt, pepper, tarragon vinegar and olive oil.","Garnish with beets and flageolet beans."],"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:w5:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f7da2cb105a250c39baea8f663b2fcb83f707a9ac046fd3efd582bd473e74def","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/italian-salad"}