{"id":5414,"slug":"scrambled-eggs-havemeyer","title":"Scrambled eggs, Havemeyer.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tomatoes","one ounce of butter","eight beaten eggs","one-half cup of cream","salt and pepper"],"ingredients_norm":["tomato","butter","egg","cream","salt and pepper"],"steps":["Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares.","Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes.","Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper.","Scramble in the usual manner."],"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:w74:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2973fbc3f608c810af3f1ef05859c325134e3e2dc374e8e8c212253a1adbd259","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-havemeyer"}