{"id":5646,"slug":"eggs-mollet-florentine","title":"Eggs Mollet, Florentine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some purée of spinach","four eggs Mollet"],"ingredients_norm":["puree of spinach","eggs mollet"],"steps":["Put some purée of spinach in a vegetable dish.","Place four eggs Mollet on top."],"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:w89:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"49e4867eedafa3336f0551054cb2a59c414a8ff62a9b2d37c1b200c95694ba68","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-mollet-florentine"}