{"id":5264,"slug":"rachel-salad","title":"Rachel salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["artichoke bottoms","boiled celery","potatoes","asparagus tips","two truffles","French dressing"],"ingredients_norm":["artichoke bottom","boiled celery","potato","asparagus tip","truffle","french dressing"],"steps":["Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape.","Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all."],"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:w64:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2a70ed5d7824078c333806fa8eff087612619fd85e48c9fd2261dcd22fb18393","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/rachel-salad"}