{"id":6568,"slug":"poached-eggs-zingara","title":"Poached eggs, Zingara","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["poached eggs","toast","tomato sauce","small strips of tongue"],"ingredients_norm":["poached egg","toast","tomato sauce","tongue"],"steps":["Poached eggs on toast.","Cover with tomato sauce and small strips of tongue."],"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:w142:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f5219521379a2c1d7be1ac7aed62174093f91519a8f382967a9eacad90f6893c","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-zingara"}