{"id":6556,"slug":"tosca-salad","title":"Tosca salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled ham","tongue","cooked potatoes","buttons of artichokes","asparagus tips","hard-boiled eggs","French dressing"],"ingredients_norm":["boiled ham","tongue","cooked potato","buttons of artichoke","asparagus tip","hard boiled egg","french dressing"],"steps":["Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes.","Arrange in salad bowl.","Put some asparagus tips in the center.","Garnish with the chopped yolks and whites of hard-boiled eggs, separate.","Serve with French dressing."],"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:w141:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"40dac441b42d3ac54318fabc46e4198311837bb6d31359cd20eda6c938c41b19","created_at":"2026-08-02T16:52:24Z","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/tosca-salad"}