{"id":5884,"slug":"eggs-bennett","title":"Eggs Bennett","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six eggs","One ounce of butter","Twelve anchovies in oil","Well-seasoned cream sauce","Grated cheese","Small bits of butter"],"ingredients_norm":["egg","butter","anchovies in oil","seasoned cream sauce","cheese","bits of butter"],"steps":["Boil six eggs until hard, remove the shells, and cut in two lengthwise.","Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares.","Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown."],"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:w104:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e58372ac26c9dff3495d0e82a94ef891dea4c98a175982b3f2bd369e60f811c","created_at":"2026-08-02T16:47:33Z","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-bennett"}