{"id":5800,"slug":"scrambled-eggs-nantaise","title":"Scrambled eggs, Nantaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some sardines","four pieces of buttered toast","scrambled eggs"],"ingredients_norm":["sardine","buttered toast","scrambled egg"],"steps":["Split some sardines and lay on four pieces of buttered toast.","Cook the scrambled eggs.","Pour over the sardines."],"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:w98:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d20cad637010869a809de46b86a04360e1a5c8a258deed0011b3a32ab7422191","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-nantaise"}