{"id":4879,"slug":"scrambled-eggs-raspail","title":"Scrambled eggs, Raspail","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a stalk of celery","salt water","two ounces of butter","two peeled tomatoes","ten beaten eggs","salt","pepper","one-half cup of thick cream"],"ingredients_norm":["celery","salt water","butter","tomato","egg","salt","pepper","thick cream"],"steps":["Cut a stalk of celery in small dices, wash well, and boil in salt water.","When soft drain off the water.","In a pot put two ounces of butter and two peeled tomatoes cut in small dices.","Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream.","Cook and serve."],"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:w40:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"449b41fad9b6ea459cd5a9d082ce3e3c1e1c9138009b2fa3ff175b01b0cf6a20","created_at":"2026-08-02T16:40:36Z","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-raspail"}