{"id":4412,"slug":"sardines-on-toast","title":"Sardines on toast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sardines from can","toast","maître d'hôtel butter","quartered lemons","parsley"],"ingredients_norm":["sardines from can","toast","maitre d'hotel butter","lemon","parsley"],"steps":["Take sardines from can and put on a fine thin wire broiler and heat quickly.","Serve on toast with maître d'hôtel butter on top.","Garnish with quartered lemons 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:w10:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ef22b3bde62b5e76a3404a156400f656978429b134a3388d9a0c9b465abca426","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/sardines-on-toast"}