{"id":6306,"slug":"scrambled-eggs-morocquaine","title":"Scrambled eggs, Morocquaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cèpes","butter","scrambled eggs","tomato sauce"],"ingredients_norm":["cepe","butter","scrambled egg","tomato sauce"],"steps":["Cut cèpes in small squares.","Fry in butter.","Place in middle of scrambled eggs.","Tomato sauce around the edge."],"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:w127:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"67b4819a54f1db563ef557a6eb1b3715740254010460207abccb9fc6c97cbbd9","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-morocquaine"}