{"id":6448,"slug":"eggs-creole","title":"Eggs Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","one spoonful of Créole sauce","two eggs"],"ingredients_norm":["butter","creole sauce","egg"],"steps":["Put in buttered shirred egg dish one spoonful of Créole sauce, break two eggs in center, and bake in oven."],"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:w135:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8ab7e76a2b78f38d7a8714dbf72402151401c574b960067f2dbd92e1bfcd66b9","created_at":"2026-08-02T16:52:07Z","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-creole"}