{"id":5979,"slug":"scrambled-eggs-magda","title":"Scrambled eggs, Magda","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","twelve beaten eggs","one-half cup of cream","salt","pepper","one tablespoonful of grated Swiss cheese","one-half teaspoonful of mustard flour","one tablespoonful of mixed, chopped parsley, chervil and chives"],"ingredients_norm":["butter","egg","cream","salt","pepper","swiss cheese","mustard flour","mixed chervil and chive"],"steps":["In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble.","When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives."],"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:w110:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"065d2a9e91ea09deb665bc693791411101e569ad324648f323ce60744ece33fa","created_at":"2026-08-02T16:47:53Z","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-magda"}