{"id":5622,"slug":"scrambled-eggs-mauresque-2","title":"Scrambled eggs, Mauresque","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Lyon sausage","boiled ham","butter","beaten eggs","cream","salt","pepper"],"ingredients_norm":["lyon sausage","boiled ham","butter","egg","cream","salt","pepper"],"steps":["Cut some Lyon sausage and boiled ham in small dices.","Put in a casserole with a piece of butter, and heat.","Then add the beaten eggs, cream, and a little salt and pepper.","Scramble in the usual manner.","Serve in a deep china dish."],"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:w88:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"03c99b212428b3c7d93ebb060bc18a0c000b77c88ddbb92770ccef04c358dfb2","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-mauresque-2"}