{"id":5911,"slug":"eggs-castro","title":"Eggs Castro","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four artichokes","poached eggs (one for each artichoke)","half a cup of cream sauce","three-quarters of a cup of Hollandaise sauce","a few sliced canned mushrooms","salt","a little Spanish or Cayenne pepper"],"ingredients_norm":["artichoke","poached egg","cream sauce","quarters of cup of hollandaise sauce","few sliced canned mushroom","salt","little spanish or cayenne pepper"],"steps":["Cook four artichokes, clean the bottoms, lay a poached egg on each.","Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper.","Cover the eggs with the 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:w106:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"364d49ec150464ee7eeeb258a29f7811d830f040c9a2a63a762016c216a68520","created_at":"2026-08-02T16:47:44Z","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-castro"}