{"id":6261,"slug":"shrimp-salad-2","title":"Shrimp salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh-boiled shrimps","salt","pepper","a little vinegar","sliced lettuce","mayonnaise sauce","quartered hard boiled eggs","fancy-cut beets","capers","queen olives"],"ingredients_norm":["fresh boiled shrimp","salt","pepper","little vinegar","lettuce","mayonnaise sauce","hard boiled egg","fancy cut beet","caper","queen olive"],"steps":["Season fresh-boiled shrimps with salt, pepper and a little vinegar.","Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce.","Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives.","Serve very cold."],"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:w125:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d29758c675b42b7ea23683806858b74055d9388593762eeb1e6a106098433dc","created_at":"2026-08-02T16:50:21Z","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/shrimp-salad-2"}