{"id":4877,"slug":"stuffed-tomatoes-with-anchovies","title":"Stuffed tomatoes with anchovies","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one bottle of anchovies in oil","two hard-boiled eggs","a little fresh-ground pepper","two spoonfuls of mayonnaise","six tomatoes","leaves of lettuce","quartered lemons","parsley in branches"],"ingredients_norm":["anchovies in oil","hard boiled egg","little fresh ground pepper","mayonnaise","tomato","leaves of lettuce","lemon","parsley in branch"],"steps":["Chop the contents of one bottle of anchovies in oil, in small pieces, add two hard-boiled eggs chopped fine, a little fresh-ground pepper, and two spoonfuls of mayonnaise.","Peel six tomatoes, cut off the tops and scoop out the insides with a spoon.","Then fill with the prepared anchovies, cover with the piece cut from the top, and serve on leaves of lettuce garnished with quartered lemons and 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:w40:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c66605bb4dc6d3c6ae95c91065cb71a676db183aece292fd53736dc19c9dcd3","created_at":"2026-08-02T16:40:36Z","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/stuffed-tomatoes-with-anchovies"}