{"id":5846,"slug":"shrimp-salad-anastine","title":"Shrimp salad, Anastine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six shallots","one-half stalk of celery","one-half can of pimentos","some parsley","two pounds of picked shrimps","one-half teaspoonful of salt","some fresh-ground black pepper","two spoonfuls of tarragon vinegar","four spoonfuls of olive oil","leaves of lettuce","hard-boiled eggs cut in four"],"ingredients_norm":["shallot","celery","pimento","parsley","picked shrimp","salt","fresh ground black pepper","tarragon vinegar","olive oil","leaves of lettuce","hard boiled eggs cut in"],"steps":["Chop all very fine, and put in salad bowl with two pounds of picked shrimps.","Mix, and add one-half teaspoonful of salt, some fresh-ground black pepper, two spoonfuls of tarragon vinegar, and four spoonfuls of olive oil.","Serve in a salad bowl, with leaves of lettuce around the sides; and with hard-boiled eggs cut in four."],"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:w101:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4adbb4a283b8c7992df220cd866d3a1fa5ec144fd3ebf70136d1a93e15a60a4f","created_at":"2026-08-02T16:46:31Z","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-anastine"}