{"id":5197,"slug":"cold-eggs-danoise","title":"Cold eggs, Danoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pieces of anchovy toast","four hard-boiled eggs","mayonnaise sauce"],"ingredients_norm":["anchovy toast","hard boiled egg","mayonnaise sauce"],"steps":["Make four pieces of anchovy toast.","Lay on each a hard-boiled egg cut in two lengthwise.","Cover the eggs with mayonnaise sauce."],"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:w60:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b878b84559505668c91111103beff84a3134321665314611522cd28934d4240b","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/cold-eggs-danoise"}