{"id":6024,"slug":"hard-boiled-eggs-vinaigrette","title":"Hard boiled eggs, vinaigrette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six hard boiled eggs","salt","pepper","chopped parsley","a little chopped chervil","one spoonful of vinegar","two of olive oil"],"ingredients_norm":["hard boiled egg","salt","pepper","parsley","little chopped chervil","vinegar","olive oil"],"steps":["Remove the shells from six hard boiled eggs, and cut in two.","Place them on a china platter.","Sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil."],"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:w113:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"a35e5117a7824e026b1bac36f75ebaa357494f34771b48acdc2df91424a66565","created_at":"2026-08-02T16:48:19Z","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/hard-boiled-eggs-vinaigrette"}