{"id":5665,"slug":"eggs-lenox","title":"Eggs Lenox.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One dozen eggs","One-half cup of cream sauce","Salt and pepper","One cupful of tomato sauce","Grated cheese","Small bits of butter","Butter for buttering dish"],"ingredients_norm":["egg","cream sauce","salt and pepper","cupful of tomato sauce","cheese","bits of butter","butter for buttering dish"],"steps":["Boil hard one dozen eggs, remove the shells and cut in four.","Put the eggs in one-half cup of cream sauce, and season with salt and pepper.","Put in a deep buttered earthern dish.","Pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown."],"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:w90:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9cabc27994f4a4b015d0b26b4d7f96f4d79ea3880fccc97c542be312ebfee004","created_at":"2026-08-02T16:46:27Z","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-lenox"}