{"id":6096,"slug":"scrambled-eggs-plain","title":"Scrambled eggs plain","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six eggs","Two ounces of butter","Spoonful of cream","A little salt and pepper"],"ingredients_norm":["egg","butter","cream","little salt and pepper"],"steps":["Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper.","Stir on fire with a wooden spoon until cooked."],"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:w117:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6905429d3933bca3da0af21305c9f88d4b0216423816795cde83d5afda4b9a3","created_at":"2026-08-02T16:49:05Z","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-plain"}