{"id":5484,"slug":"scrambled-eggs-mayence","title":"Scrambled eggs, Mayence","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four slices of Mayence or Westphalia ham","two ounces of butter","ten eggs","one-half cup of cream","pepper","a very little salt"],"ingredients_norm":["mayence or westphalia ham","butter","egg","cream","pepper","little salt"],"steps":["Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through.","Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt.","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:w79:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"58008747603f6048c3905c54c5d5f89ba933b74f3453caacebca8079395fbe49","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-mayence"}