{"id":6458,"slug":"livermore-salad","title":"Livermore salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three country sausages","one peeled tomato cut in small squares","one-half cup of string beans","chives","chervil","salt and pepper","one-third of white wine vinegar to two-thirds of olive oil"],"ingredients_norm":["country sausage","tomato cut in small square","string bean","chive","chervil","salt and pepper","third of white wine vinegar to thirds of olive oil"],"steps":["Broil three country sausages, allow to cool and slice thin.","Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil."],"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:w136:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"55bc42c4f636812aad0a6f086b8e167056798dcabf8a314bf003da74b4507376","created_at":"2026-08-02T16:52:07Z","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/livermore-salad"}