{"id":5331,"slug":"salad-cendrillon","title":"Salad Cendrillon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 cold baked potatoes","Russian salad","Parsley in branches","Canapés of anchovies"],"ingredients_norm":["cold baked potato","russian salad","parsley in branch","canapes of anchovy"],"steps":["Scoop out four cold baked potatoes.","Fill with Russian salad.","Serve on a napkin, garnished with parsley in branches and canapés of anchovies."],"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:w69:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0facc540be43758af4bec5fcb75782caa4ec6671b9334396490acfc1398c888f","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/salad-cendrillon"}