{"id":5582,"slug":"omelet-levy","title":"Omelet Levy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight eggs","one bouquet of pimentos cut in small dices","one bouquet of green peppers cut in the same manner","one bouquet of asparagus tips","one bouquet of chicken hash in cream","butter"],"ingredients_norm":["egg","bouquet of pimentos cut in small dice","bouquet of green peppers cut in the same manner","bouquet of asparagus tip","bouquet of chicken hash in cream","butter"],"steps":["Make a plain omelet with eight eggs, and put on a quite-large china platter.","Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sautéed in butter; one bouquet of asparagus tips, and one of chicken hash in cream."],"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:w85:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"38850325bafe75ccb30644c944d5482356cc8708b5fe7224681b3a98695d471c","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/omelet-levy"}