{"id":5393,"slug":"scrambled-eggs-caroline","title":"Scrambled eggs, Caroline.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two boiled artichoke bottoms","two slices of boiled ham","two ounces of butter","ten beaten eggs","salt","pepper","one-half cup of cream"],"ingredients_norm":["boiled artichoke bottom","boiled ham","butter","egg","salt","pepper","cream"],"steps":["Cut two boiled artichoke bottoms and two slices of boiled ham in small squares.","In a casserole put the ham with two ounces of butter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner.","Just before finishing add the artichokes."],"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:w73:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ef4f773ed7fb53f308400d4950f58d41f64261cd9491b5aca8501f423c2a08b8","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","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-caroline"}