{"id":4419,"slug":"oysters-kirkpatrick","title":"Oysters Kirkpatrick","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["oysters on half shell","salt","pepper","a little Worcestershire sauce","tomato ketchup","grated cheese","a small piece of butter","quartered lemon"],"ingredients_norm":["oysters on half shell","salt","pepper","little worcestershire sauce","tomato ketchup","cheese","butter","lemon"],"steps":["Season some oysters on half shell with salt, pepper and a little Worcestershire sauce.","Cover with tomato ketchup.","Sprinkle with grated cheese.","Put a small piece of butter on top of each.","Bake in their own shells for five minutes.","Serve quartered lemon separate."],"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:w11:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a79bfc5b0ea8e260e685888723c0a5be37f83ca301b51733abea2a2e41d9a88c","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/oysters-kirkpatrick"}