{"id":5389,"slug":"cold-stuffed-eggs-with-anchovies","title":"Cold stuffed eggs, with anchovies","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six eggs","one dozen anchovies in oil","a little pepper","a teaspoonful of mayonnaise sauce","parsley in branches","two lemons"],"ingredients_norm":["egg","anchovies in oil","little pepper","mayonnaise sauce","parsley in branch","lemon"],"steps":["Boil six eggs until hard.","Remove the shells, and cut in two lengthwise.","Pass the yolks through a fine sieve.","Mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce.","Fill the whites of the eggs with this mixture.","Serve on a napkin with parsley in branches and two lemons cut in four."],"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:w72:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a8433b65406b5a20973c9f7f133add3e270013eb6b58f36b966ac06a0f3465f7","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-stuffed-eggs-with-anchovies"}