{"id":4456,"slug":"eggs-lackmee","title":"Eggs Lackmée","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four poached eggs","toast","boiled chicken","one cup of cream sauce","one-half cup of cream","salt","a little Cayenne pepper"],"ingredients_norm":["poached egg","toast","boiled chicken","cream sauce","cream","salt","little cayenne pepper"],"steps":["Put four poached eggs on toast.","Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs."],"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:w13:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"15787c39f5eaa16d56cd74a52066f89d0dba81d6bb428831951e90c57749975c","created_at":"2026-08-02T16:37:02Z","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-lackmee"}