{"id":4994,"slug":"omelet-au-cognac-2","title":"Omelet au cognac","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one plain omelet","plenty of powdered sugar","two ponies of cognac"],"ingredients_norm":["plain omelet","plenty of powdered sugar","ponies of cognac"],"steps":["Sprinkle a plain omelet with plenty of powdered sugar.","Burn with a red-hot poker.","Pour two ponies of cognac around the omelet.","Set afire before bringing to the table."],"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:w47:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1a86a7816d54f222ffc4b79404c3dc1dfa9e185cd0ded4f4e08ac64654b4d349","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/omelet-au-cognac-2"}