{"id":5529,"slug":"eggs-suzette","title":"Eggs, Suzette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four medium-sized potatoes","a little butter","salt and pepper","four eggs","well-seasoned cream sauce","grated cheese","small bits of butter"],"ingredients_norm":["sized potato","little butter","salt and pepper","egg","seasoned cream sauce","cheese","bits of butter"],"steps":["Bake four medium-sized potatoes.","Cut off the tops, and scoop out the insides.","Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell.","Break an egg in each.","Cover with well-seasoned cream sauce.","Sprinkle with grated cheese.","Put small bits of butter on top.","Bake in medium-hot oven for ten minutes."],"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:w82:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1ab1ca6ce58d9dc1fb24c656adbfb2c44ae550465b6edfecaa455eb4f1783a50","created_at":"2026-08-02T16:45:30Z","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-suzette"}