{"id":5183,"slug":"eggs-fedora","title":"Eggs, Fedora","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four hard-boiled eggs","one-half cup of fresh bread crumbs","salt","pepper","the raw yolk of an egg","a little chopped chives and parsley","one ounce of butter","the beaten whites of eggs","bread crumbs","hot swimming fat","fried parsley","cream of tomato sauce"],"ingredients_norm":["hard boiled egg","fresh bread crumb","salt","pepper","raw yolk of egg","little chopped chives and parsley","butter","egg white","bread crumb","hot swimming fat","fried parsley","cream of tomato sauce"],"steps":["Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl.","Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture.","Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat.","Serve on a napkin, with fried parsley.","Serve cream of tomato sauce separate."],"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:w59:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e22cd423f666187ecf18b97becb8c859344ab604e5f6ff6c3c29ba2287c0c57f","created_at":"2026-08-02T16:42:54Z","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-fedora"}