{"id":6496,"slug":"salade-nivernaise","title":"Salade Nivernaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cooked carrots","beets","turnips","watercress","French dressing"],"ingredients_norm":["cooked carrot","beet","turnip","watercress","french dressing"],"steps":["Cut in dices cooked carrots, beets and turnips.","Place in salad bowl in separate piles with a bouquet of watercress in center.","Season 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:w137:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c6dea9e3b4a79aade1eb13401ef289712224afe0ef6a1ad678aa81f316bd4baf","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-nivernaise"}