{"id":4285,"slug":"mirabeau-salad","title":"Mirabeau salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cucumber","two tomatoes","one potato","vinaigrette sauce","one teaspoonful of French mustard","anchovies","a green olive"],"ingredients_norm":["cucumber","tomato","potato","vinaigrette sauce","french mustard","anchovy","green olive"],"steps":["Cut in one-inch squares one cucumber, two tomatoes, and one potato.","Put in salad bowl separately.","Cover with vinaigrette sauce.","Add one teaspoonful of French mustard in the vinaigrette.","Lay anchovies over the top, and a green olive cut in strips, in the middle."],"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:w2:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2969b105ea904a1964e3a28785a2e2bdd4013b5585d1926b01ace69627928378","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/mirabeau-salad"}