{"id":5946,"slug":"eggs-boston-style","title":"Eggs, Boston style.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four codfish cakes","poached eggs","cream sauce"],"ingredients_norm":["codfish cake","poached egg","cream sauce"],"steps":["Make four codfish cakes.","Put a poached egg on top of each.","Cover with cream sauce."],"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:w108:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"770ebb74aa71411016a2b3d857ca654f49d5d4d562b105b3281092e06403d395","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-boston-style"}