{"id":5651,"slug":"fried-eggs-infante","title":"Fried eggs, Infante.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some chickens' livers","butter","a little sauce Madère","some fried eggs"],"ingredients_norm":["chickens' liver","butter","little sauce madere","fried egg"],"steps":["Cook some chickens' livers sauté in butter.","Add a little sauce Madère.","Pour the livers around some fried eggs."],"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:w89:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"35c7614964138a0173621dacec1ce3f9906c9e84832d46f9bad8250888a800d8","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/fried-eggs-infante"}