{"id":5241,"slug":"eggs-au-fondu","title":"Eggs au fondu.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Poached eggs","toast","Welsh rabbit"],"ingredients_norm":["poached egg","toast","welsh rabbit"],"steps":["Poached eggs on toast, covered with Welsh rabbit.","Serve hot."],"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:w63:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ac8aa39c05b54e28c88026af4ab76760de3870742fe2a2c94d6efca20fb7637b","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-fondu"}