{"id":5681,"slug":"scrambled-eggs-with-tomatoes","title":"Scrambled eggs with tomatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four tomatoes","one ounce of butter","salt","pepper","eight beaten eggs","one-half cup of cream","one ounce of butter"],"ingredients_norm":["tomato","butter","salt","pepper","egg","cream"],"steps":["Peel four tomatoes, cut in two, and squeeze out the water.","Then cut in small squares, and put in a sauté pan with one ounce of butter, season with salt and pepper, and simmer until done.","Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes."],"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:w91:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ebb1bb656e3973ae627fb4059e419e4e26fb78207596614b9874ef09ee232e14","created_at":"2026-08-02T16:46:27Z","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-with-tomatoes"}