{"id":4569,"slug":"poached-eggs-martha","title":"Poached eggs, Martha.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four pieces of toast","lobster croquette preparation","butter","four poached eggs","cream sauce"],"ingredients_norm":["toast","lobster croquette preparation","butter","poached egg","cream sauce"],"steps":["On top of four pieces of toast put some lobster croquette preparation in à layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven.","Put a poached egg on top and cover with cream 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:w20:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2009628bdc8aba6b24af3cb743a8286ae8be0036e2fae29875bb7ce1319d826d","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-martha"}