{"id":5457,"slug":"eggs-marlborough","title":"Eggs, Marlborough.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four poached eggs","four pieces of anchovy toast","sauce Périgueux","a strip of broiled bacon"],"ingredients_norm":["poached egg","anchovy toast","sauce perigueux","broiled bacon"],"steps":["Place four poached eggs on four pieces of anchovy toast.","Cover with sauce Périgueux, and lay a strip of broiled bacon across each."],"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:w77:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"05700065f939a0b54942cc50304ca7d7decf926fcc5b9425027c0822dde1671b","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-marlborough"}