{"id":5464,"slug":"eggs-st-catherine","title":"Eggs, St. Catherine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four large baked potatoes","a slice of tomato (for each potato)","salt and pepper","four eggs (one for each potato)","well-seasoned cream sauce","grated cheese","small bits of butter","parsley"],"ingredients_norm":["baked potato","tomato","salt and pepper","egg","seasoned cream sauce","cheese","bits of butter","parsley"],"steps":["Cut the tops from four large baked potatoes, and scoop out the insides.","Lay a slice of tomato in the bottom, season with salt and pepper.","Break an egg in each, and cover with well-seasoned cream sauce.","Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes.","Serve on napkin, with parsley in branches."],"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:w78:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"223fbd7b8709e644fc4c42eaa4388fac8072b9d857616119e5bb15b1f4db4daf","created_at":"2026-08-02T16:44:05Z","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-st-catherine"}