{"id":5189,"slug":"omelet-with-parsley","title":"Omelet with parsley","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight eggs","salt","pepper","chopped parsley","a spoonful of thick cream"],"ingredients_norm":["egg","salt","pepper","parsley","thick cream"],"steps":["Beat eight eggs.","Season with salt, pepper and chopped parsley, add a spoonful of thick cream.","Cook in the usual manner."],"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:w59:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"239ddab948244c8c48e1be43019db5943b54fab11f41fd3da2b02135c623f3aa","created_at":"2026-08-02T16:42:54Z","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/omelet-with-parsley"}