{"id":5219,"slug":"chipped-beef-on-toast-2","title":"Chipped beef on toast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of smoked beef","a cup of very thick cream","the yolks of two eggs","half a cup of thick cream","salt","white pepper","four pieces of dry toast"],"ingredients_norm":["smoked beef","thick cream","egg yolk","salt","white pepper","dry toast"],"steps":["Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil.","Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream.","Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast."],"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:w61:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b7aad964c3e5a586bcd15fb1c9ebbe9c4c0452b55774d17a34b762b340b2b713","created_at":"2026-08-02T16:42:54Z","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/chipped-beef-on-toast-2"}