{"id":6340,"slug":"salade-olga","title":"Salade Olga","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two apples","one stalk of celery","two buttons of cooked artichokes","a few asparagus tips","one truffle","salt","pepper","a very little vinegar and oil","leaves of lettuce","mayonnaise","fancy-cut pickled beets and artichokes","hard-boiled yolks of eggs","parsley"],"ingredients_norm":["apple","celery","buttons of cooked artichoke","few asparagus tip","truffle","salt","pepper","little vinegar and oil","leaves of lettuce","mayonnaise","fancy cut pickled beets and artichoke","hard boiled yolks of egg","parsley"],"steps":["Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle.","Season with salt, pepper, and a very little vinegar and oil.","Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise.","Garnish with fancy-cut pickled beets and artichokes.","Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley."],"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:w129:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8d322b524cf138a13cb2f2f88e5f7346e3c32d53d388ec015b74d0a3aa19b1b0","created_at":"2026-08-02T16:51:58Z","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-olga"}