{"id":5921,"slug":"poached-eggs-taft","title":"Poached eggs, Taft","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four slices of egg plant","four slices of boiled Virginia ham","four poached eggs","Hollandaise sauce","a truffle"],"ingredients_norm":["egg plant","boiled virginia ham","poached egg","hollandaise sauce","truffle"],"steps":["Fry four slices of egg plant.","Lay a slice of boiled Virginia ham on top of each slice of egg plant.","Place a poached egg on top of each slice of ham.","Cover with Hollandaise sauce.","Cut a \"T\" out of a truffle and lay on top of the 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:w107:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2b2d7c09ba423d75baf5b16d13cb6e167f788d0028b5a33d154b23694a75a0cf","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T16:47:44Z","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-taft"}