{"id":5440,"slug":"kalter-aufschnitt","title":"Kalter aufschnitt.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["assorted cold meats, such as roast beef, ham, tongue, lamb, etc.","lettuce leaf","potato salad"],"ingredients_norm":["assorted cold meats such as roast beef ham tongue lamb etc","lettuce leaf","potato salad"],"steps":["Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person."],"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:w76:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"736c8efa57bcba5e16e816907ffa98e92e24c19e2a9c0df6a30e25bdb123478d","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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/kalter-aufschnitt"}