{"id":6466,"slug":"salade-americaine","title":"Salade Américaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half cup of okra cut in pieces one inch long","a tomato","a boiled potato","very finely chopped Virginia ham","chopped green peppers","French dressing"],"ingredients_norm":["okra cut in pieces inch long","tomato","boiled potato","virginia ham","green pepper","french dressing"],"steps":["Parboil one-half cup of okra cut in pieces one inch long.","Peel a tomato and a boiled potato and cut in strips.","Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half.","Serve with French dressing."],"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:w136:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"90cbf0223a8d3d134673dc045279ba0b492b6d75b1f7d86220e6219af919b0ed","created_at":"2026-08-02T16:52:07Z","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/salade-americaine"}