{"id":5927,"slug":"scrambled-eggs-bullit","title":"Scrambled eggs, Bullit","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six heads of fresh mushrooms","one ounce of butter","twelve beaten eggs","one cup of cream","two ounces of sweet butter","a little salt and pepper","four slices of fried egg plant"],"ingredients_norm":["fresh mushroom","butter","egg","cream","sweet butter","little salt and pepper","fried egg plant"],"steps":["Peel six heads of fresh mushrooms and slice very thin.","Put in a sauce pan with one ounce of butter.","Simmer until done.","Add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper.","Scramble the eggs.","Dish up on a platter on top of four slices of fried egg plant."],"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:w107:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"898fb592ced1fdcbdfd8da2a2ee4e1409f3bb11bac523dbc6d3f33123177b1c9","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/scrambled-eggs-bullit"}