{"id":5133,"slug":"scrambled-eggs-marseillaise","title":"Scrambled eggs, Marseillaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two fresh tomatoes","two ounces of butter","garlic","twelve eggs","salt","pepper","half a cup of cream"],"ingredients_norm":["fresh tomato","butter","garlic","egg","salt","pepper","cream"],"steps":["Peel and slice two fresh tomatoes and put in casserole with two ounces of butter.","Simmer for five minutes.","Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them.","Add salt and pepper and half a cup of cream, pour into the casserole and 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:w56:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e3e5a685137a9f06f621db9ce715b5b84065b0dce0e75e7b0fdc44da131dc01a","created_at":"2026-08-02T16:42:11Z","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-marseillaise"}