{"id":5379,"slug":"poached-eggs-creole","title":"Poached eggs, Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some boiled rice","four poached eggs","Créole sauce"],"ingredients_norm":["boiled rice","poached egg","creole sauce"],"steps":["Put some boiled rice on a platter.","Lay four poached eggs on top.","Cover with Créole 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:w72:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f56e13697ae5d9ced3f25da18374f5458c1dd941c5345e206866df11d8e0662d","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-creole"}