{"id":5632,"slug":"eggs-buckingham","title":"Eggs, Buckingham","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a slice of toast","a slice of ham","a soft poached egg","cream sauce","grated cheese"],"ingredients_norm":["toast","ham","soft poached egg","cream sauce","cheese"],"steps":["Put in a buttered shirred egg dish a slice of toast.","Lay a slice of ham on top, and a soft poached egg on top of the ham.","Cover with cream sauce, sprinkle with grated cheese.","Bake in a hot oven until brown on top."],"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:w88:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff86f1815e16339a5078e4b85753f8ea42f0190c0d4606695d24f544dff43f37","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-buckingham"}