{"id":5299,"slug":"poached-eggs-bombay-2","title":"Poached eggs, Bombay.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled rice","four poached eggs","curry sauce"],"ingredients_norm":["boiled rice","poached egg","curry sauce"],"steps":["Put some boiled rice on a platter.","Lay four poached eggs on top.","Cover with curry sauce."],"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:w67:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9af939cb3c4d23168b8f8e94f96af2b979e247a21616285a54e354601ed300e7","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-bombay-2"}