{"id":5715,"slug":"eggs-bernadotte","title":"Eggs Bernadotte","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four poached eggs","four pieces of toast","two fillets of anchovies","one pint of cream sauce","one dozen sliced queen olives"],"ingredients_norm":["poached egg","toast","anchovy","cream sauce","queen olive"],"steps":["Lay four poached eggs on four pieces of toast.","Put two fillets of anchovies crosswise on each egg.","Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs."],"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:w93:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"67d8e43ff96d6d9b579ae90ef5e682f778f4373f758879d0a257c7afa6087111","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-bernadotte"}