{"id":6144,"slug":"cold-poached-eggs-with-mayonnaise","title":"Cold poached eggs with mayonnaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["poached eggs","toast","mayonnaise","lemon quarters","parsley"],"ingredients_norm":["poached egg","toast","mayonnaise","lemon quarter","parsley"],"steps":["Serve on the top of toast.","Pour mayonnaise over the egg, only.","Garnish with lemon quarters and parsley."],"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:w118:26","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"74b7e7745bdc22d31f366181797db159601d07ec53965211753a27f4d948cf42","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-poached-eggs-with-mayonnaise"}