{"id":5936,"slug":"eggs-sarah-bernhardt-2","title":"Eggs, Sarah Bernhardt.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of salt codfish","twelve eggs","a little salt","pepper","two chopped truffles","half a cup of thick cream","sliced truffles","butter"],"ingredients_norm":["salt codfish","egg","little salt","pepper","truffle","thick cream","butter"],"steps":["Soak half a pound of salt codfish in water over night.","Then boil for ten minutes, and shred it.","Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble.","When done dish up in a deep china dish and lay sliced truffles heated in butter, 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:w108:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"360b1daf2e7c3c1d94cf848423e0d8e630736c5964bf55dd764555193b665a53","created_at":"2026-08-02T16:47:53Z","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-sarah-bernhardt-2"}