{"id":6008,"slug":"poached-eggs-zurlo","title":"Poached eggs, Zurlo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["flat potato croquettes","poached eggs","cream sauce"],"ingredients_norm":["flat potato croquette","poached egg","cream sauce"],"steps":["Form some flat potato croquettes, and fry.","Place a poached egg on top of each, 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:w112:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c649dea6a8be6200da0b1591b2dd816b668e54b4ad8c6f891b83f154e6c70ec5","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-zurlo"}