{"id":5698,"slug":"olive-and-anchovy-salad","title":"Olive and anchovy salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two dozen fillets of anchovies","one dozen large queen olives","salt","fresh-ground black pepper","a spoonful of vinegar","a spoonful of olive oil","hard-boiled eggs","chopped parsley"],"ingredients_norm":["anchovy","queen olive","salt","fresh ground black pepper","vinegar","olive oil","hard boiled egg","parsley"],"steps":["Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise.","Cut the stones out of one dozen large queen olives, and slice the olives thin.","Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil.","Garnish with hard-boiled eggs cut in four, and chopped parsley."],"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:w92:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"89b516b47f2377fd0885db267b78ff3719ea7fbf04f7052382c667e4f68e1b56","created_at":"2026-08-02T16:46:27Z","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/olive-and-anchovy-salad"}