{"id":6014,"slug":"lorette-salad","title":"Lorette salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-third field salad","one-third boiled celery root","one-third pickled beets","French dressing"],"ingredients_norm":["third field salad","third boiled celery root","third pickled beet","french dressing"],"steps":["One-third field salad, one-third boiled celery root, and one-third pickled beets.","Season with French dressing."],"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:w112:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"60a4f98c301cfaadeecb3d3726842063c57f8a37c8be7e1869669d2726d381c1","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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/lorette-salad"}