{"id":4496,"slug":"smoked-goosebreast","title":"Smoked goosebreast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["smoked goosebreast","chopped meat jelly","parsley in branches"],"ingredients_norm":["smoked goosebreast","meat jelly","parsley in branch"],"steps":["Do not cook; slice very thin.","Serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches."],"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:w15:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1895874289a049eb1e9a04c0303192bd1fba056dc0ad3886e29807ebe1bec97f","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/smoked-goosebreast"}