{"id":5573,"slug":"cold-eggs-with-celery","title":"Cold eggs with celery","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four cold poached eggs","one pinch of salt","a little fresh-ground black pepper","the heart of a stalk of celery cut in very small dices","a little chopped parsley","one spoonful of vinegar","two tablespoonfuls of olive oil"],"ingredients_norm":["cold poached egg","salt","little fresh ground black pepper","heart of stalk of celery cut in very small dice","little chopped parsley","vinegar","olive oil"],"steps":["Put four cold poached eggs on a platter.","Cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil."],"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:w85:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"60b0f1c84dcf0b84af39e006df7498548e56845981a5b0d529c09738e3e14897","created_at":"2026-08-02T16:46:27Z","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-with-celery"}