{"id":7194,"slug":"monterey-salad","title":"MONTEREY SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fine lemons","one box of boneless sardines","one teaspoon of French mustard","two hard-boiled eggs chopped","some tabasco sauce","mayonnaise","chopped egg (for garnish)","chopped parsley (for garnish)","lettuce leaves (for serving)"],"ingredients_norm":["fine lemon","boneless sardine","french mustard","hard boiled egg","tabasco sauce","mayonnaise","egg","parsley","lettuce leaf"],"steps":["Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, one teaspoon of French mustard, two hard-boiled eggs chopped, some tabasco sauce, and mayonnaise.","Fill each cup with the mixture.","Cut a small slice from the bottom of the lemon, so that it will stand firmly.","Garnish with chopped egg and chopped parsley, and serve on lettuce leaves."],"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/12350","source_ref":"pg:12350:w45:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"134149e40d87fba35dbd1b3e6cf7fd3c4e2472030b0b81273e171cc50098e166","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/monterey-salad"}