{"id":4382,"slug":"oyster-cocktail","title":"Oyster cocktail","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["California oysters (Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind)","Plenty of cocktail sauce","Lemons cut in half"],"ingredients_norm":["california oyster","plenty of cocktail sauce","lemons cut in half"],"steps":["Put the oysters in an oyster cocktail glass and mix with plenty of cocktail sauce.","Set the glass in ice, and serve with lemons cut in half."],"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:w8:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e953de7b47db13bd94824c374fde83ef85ae1085191824af01bd74f0f2c3f051","created_at":"2026-08-02T16:36:44Z","updated_at":"2026-08-02T16:36:44Z","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/oyster-cocktail"}