{"id":5841,"slug":"eggs-isabella","title":"Eggs, Isabella","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["thick Créole sauce","four poached eggs","a little cream sauce"],"ingredients_norm":["thick creole sauce","poached egg","little cream sauce"],"steps":["Put some thick Créole sauce on a platter.","Lay four poached eggs on top.","Cover with a little 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:w100:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"db7214f9d16cae77d5e4779f4f20aeb2152a9fd8be82876a431b0c86177fde35","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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-isabella"}