{"id":4865,"slug":"poached-eggs-virginia","title":"Poached eggs, Virginia","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four corn fritters","poached eggs","tomato sauce"],"ingredients_norm":["corn fritter","poached egg","tomato sauce"],"steps":["Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato 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:w40:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e2d8dd7d2ed7d6b6adc96b85f527b671637e546fb943b31b7643767dfcd22888","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-virginia"}