{"id":4687,"slug":"sardines-vinaigrette","title":"Sardines, vinaigrette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a can of sardines","a lettuce leaf","salt","fresh-ground black pepper","a spoonful of vinaigre","a spoonful of olive oil","chopped parsley","a lemon","two hard-boiled eggs","some chopped onion","a small leaf of lettuce","another small leaf","small French capers"],"ingredients_norm":["sardine","lettuce leaf","salt","fresh ground black pepper","vinaigre","olive oil","parsley","lemon","hard boiled egg","onion","leaf of lettuce","another small leaf","french caper"],"steps":["Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf.","Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley.","Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers."],"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:w28:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"43d701b73b8c4a5b0d109baa558770c0b5ae8f7cbac3cd4b9f17cd88ae1b1af7","created_at":"2026-08-02T16:38:20Z","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/sardines-vinaigrette"}