{"id":7340,"slug":"eggs-a-la-mexicana","title":"EGGS À LA MEXICANA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six dried Spanish peppers","butter for frying","half an onion","one clove of garlic","one cup of uncooked rice","one cup of water","a lump of butter","salt","six eggs"],"ingredients_norm":["dried spanish pepper","butter","onion","garlic","uncooked rice","water","lump of butter","salt","egg"],"steps":["Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine.","Fry in butter half an onion and one clove of garlic.","Add one cup of uncooked rice, cover with one cup of water and cook till tender.","Add a lump of butter, salt, and, when done, cover with six eggs; then scramble all together.","Serve on a hot dish."],"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/12350","source_ref":"pg:12350:w57:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4309b32e1061b029c06c5a246e3c4d6d132a1e4e70dd564176344a19253fa142","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/eggs-a-la-mexicana"}