{"id":6127,"slug":"poached-eggs","title":"Poached eggs","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eggs","boiling water","vinegar, if desired","salt","toast","parsley in branches"],"ingredients_norm":["egg","boiling water","vinegar","salt","toast","parsley in branch"],"steps":["Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired.","Add plenty of salt to the water to take away the vinegar taste.","Serve on toast and garnish with parsley in branches."],"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:w118:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4d61b3d17b2776e5d25b129e310d288dd27f2897bb997364083e93d0336f1b0d","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/poached-eggs"}