{"id":5094,"slug":"stuffed-olives","title":"Stuffed olives.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen large green olives","chicken force meat (chicken dumplings)","bouillon, stock, water, white sauce, or any other kind of sauce"],"ingredients_norm":["green olive","chicken force meat","bouillon stock water white sauce or any other kind of sauce"],"steps":["Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings).","Boil in bouillon, stock, water, white sauce, or any other kind of sauce.","Stuffed olives are used principally in sauces, or as a garnish for meats and fish."],"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:w53:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"fa48d50d743e1f84fe4175db2df1f1cb551413797f5e0e07d46c18d7b383bb32","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/stuffed-olives"}