{"id":5768,"slug":"oysters-newburg","title":"Oysters, Newburg.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two dozen oysters","one cup of cream sauce","the yolks of four eggs","one-half cup of cream","a little salt","Cayenne pepper","one-half glass of sherry wine"],"ingredients_norm":["oyster","cream sauce","egg yolk","cream","little salt","cayenne pepper","sherry wine"],"steps":["Put two dozen oysters, with their juice, in a pan.","Bring to a boil, drain off the broth.","Add one cup of cream sauce, boil once.","Bind with the yolks of four eggs mixed with one-half cup of cream.","Season with a little salt and Cayenne pepper.","Let come nearly to a boil, and add one-half glass of sherry wine.","Serve in a chafing dish."],"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:w96:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"30cf0a0452429b65b78209026b2449247a0e995104b30b72925433ffef90f434","created_at":"2026-08-02T16:46:28Z","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/oysters-newburg"}