{"id":6223,"slug":"eggs-au-beurre-noir","title":"Eggs au beurre noir.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["soft-fried or shirred eggs","a piece of butter","a dash of vinegar","a few capers","chopped parsley","salt and pepper"],"ingredients_norm":["soft fried or shirred egg","butter","vinegar","few caper","parsley","salt and pepper"],"steps":["Use soft-fried or shirred eggs.","Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs.","Drop a few capers and chopped parsley on top, and salt and pepper."],"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:w122:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2a717660e4882b49c0b38a69ac34ba31230dd176f35b54dc95cad19e8f3dc8d5","created_at":"2026-08-02T16:50:21Z","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/eggs-au-beurre-noir"}