{"id":7350,"slug":"scrambled-eggs-with-sausage-2","title":"SCRAMBLED EGGS WITH SAUSAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of cold, boiled sausage","two tablespoons of hot fat","three eggs"],"ingredients_norm":["cold boiled sausage","hot fat","egg"],"steps":["Take one pound of cold, boiled sausage, skin and slice in half-inch pieces.","Place in a frying-pan with two tablespoons of hot fat; brown on both sides a few minutes.","Just before serving add three eggs, beaten slightly; mix; and cook until the eggs are set and serve immediately.","Chopped tongue root may be used instead of sausage."],"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/12350","source_ref":"pg:12350:w57:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cc3e190f6742580a41825c9980a986f0bb4d53384d80d7d23e6b83d4eca2f90f","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, 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-with-sausage-2"}